Hello everyone, I am going to show you how to prepare cauliflower pakodas that you cannot find anywhere on YouTube. Why do you think that you cannot find them? Cauliflower pakodas should also be crispy like cabbage pakodas.
This process should be done in the same way as in hotel style or curry points. Let’s see where to get them without skipping. First, when we get cauliflower from the market, we usually cut it into pieces and boil it. But if we bring it fresh, we should also take care of it.
There are also worms. We should also take care of it. Heat. If we dip it in water and take it out, the chemical on top will be clean. After that, we cut it into small buds and show it in the video. First, we cut it like a bunch and cut each flower with its stem and put the flower and stem together as I am showing.
Note: As you can see, it should be cut a little thinly. If the flower is cut thickly, it will not be crispy.
Preparation for Cauliflower Pakoda
- Cut the flower very thinly.
- Cut the stem and green chilies and set aside.
- Now, if I use measuring cups, it is two cups of cauliflower.
- Add one cup of gram flour,
- one cup of corn flour and two tablespoons of rice flour to it.
- Add one-quarter tablespoon of freshly ground ginger garlic paste.
- Salt to taste.
- We are also adding chili powder to this.
- If you want it to be a nice red color,
- you can skip a little turmeric.
- Also, add the chilies that we have cut and kept and mix well once.
- Mixing should also be done while mixing the ginger garlic paste.
- That way, it will not remain in one place like a lump.
- Add all the ginger garlic paste to the flour.
How to make cauliflower pakoda
It will take a long time. Mixing it is very important. Next, we have to add water little by little and mix it tightly. That is, we have to mix it so that the flour coats the cauliflower like a lump.
I am showing you in the video. See, the quantity of water is not so much. We have to mix it while sprinkling water little by little. Finally, see that the flour is stiff and not loose. In other words, I will show you a short clip. See, when everything is made into pakodas, the bowl should look like this.
Next, take enough oil for deep-frying in a kadai. After the oil is lightly heated, put each one in it and fry it on a low to medium flame. We have to put it separately so that it does not stick to each other. Only then will it fry separately and not be lumpy and will be very crispy.
And this, You should definitely fry the fry on low to medium flame. Don’t mix it immediately after adding it. It is also very important to fry it on low to medium flame and keep stirring it. It is also very important to fry it on low to medium flame and only from a distance. We should fry it. After five to seven minutes, the cauliflower pakoda will be fried crispy. If you feel any doubt, take one and taste it slowly.
If it is not cooked, it is not good at all. Fry it until it gets a good golden color. We will understand even when we take it out. Even if we shake it up and down, it will be a little noisy. We will understand. Fry all the batches in the same way. But at last, if we want chili separately, we can also fry chili and curry leaves for a good flavor and make the pakoda we have made. On
You can add that the green chillies added in this are also very tasty, that is, we have already added them in the batter, right? The green chillies are very tasty, but children do not eat them, so I did not add them in large quantities. So I hope everyone liked this video. If you like it, be sure to like and subscribe to our channel. If you try it, mention how it turned out in the comments. Thanks for watching
