Saturday, 25 January 2014



1 cauliflower
1 cup besan (chickpea flour)
1/2 cup rice flour (chawal ka atta) (optional)
1/4 cup cornflour (optional)
salt to taste
1/2 tsp degi mirch (red chili) powder
1/2 tsp chaat masala
1/2 tsp turmeric (haldi) powder
1/4 tsp ajwain (carom seeds)
1 green chili chopped
coriander (dhania) leaves for garnishing
oil for frying

Method :
  1. Cut gobi into small floweretts and put it in  boiling water adding 1/2 tsp salt .Keep it like that for five minutes, then drain the water and keep gobi aside.
  2. Mix all the ingredients except oil and chat masala  in a bowl along with a little water to make a batter of coating consistency.
  3. Dip the gobi in the mixture and half- fry it in oil.
  4. Drain out and cut into halves and re-fry the pakoras till they become golden brown in color.
  5. Drain out on an absorbent paper and sprinkle the chaat masala. 
  6. Garnish it with coriander leaves and serve hot with dhaniya chuttney,imli ki chuttney or ketchup.
  1. Adding cornflour and rice flour will make the pakoras crispy , if you are not using them then double the quantity of besan.

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