Boil cauliflower pieces in water with 1 tsp salt for 4 minutes.
1 medium cauliflower head, 1 litre water, 1 tsp salt
Drain to a colander and set aside.
Prepare Pakora Batter:
Mix chickpea flour, rice flour, baking soda, turmeric, red chilli powder, coriander powder, garam masala, green chilli, ginger garlic paste, and salt.
1 cup chickpea flour, 2 tbsp rice flour, ½ tsp baking soda, ½ tsp turmeric, ½ tsp red chilli powder, ½ tsp coriander powder, 1 tsp garam masala, 1 inch ginger, 1 green chilli, Salt to taste, ½ cup fresh coriander leaves, 3 cloves garlic
Add water gradually until it reaches a single cream-like consistency.
¼ - ½ cup water
Fry Cauliflower:
Heat oil in a pan. Dip cauliflower in the batter and deep fry for 4-5 minutes until golden and crispy.
Sunflower Oil
Use a slotted spoon to remove the pakoras and transfer to a paper towels to drain excess oil.
Finish:
Optionally, sprinkle with chaat masala, coriander leaves, and lemon juice.
Chaat masala, Fresh coriander leaves, Lemon juice, Red onion
Enjoy your crispy cauliflower pakoras with green chutney as a delightful snack or appetiser. Serve hot!
Notes
Optional ingredients - I like to add kasuri methi and cumin seeds to the cauliflower batter. It adds a lot more flavour.For extra crispy cauliflower pakoras, use the double frying technique. After draining the cauliflower pakoras onto a kitchen paper, place it back in the hot oil and fry again for another 2 minutes.Should I par boil the cauliflower or not? This is an optional step. But by parboiling you are cutting down the frying time and you also know the cauliflower inside is cooked well.