![](https://rasoitime.com/wp-content/uploads/Halwai/cauliflower-pakodas.jpg)
Ingredients:
• 1 – cauliflower, broken into big florets
• 4 Cloves – garlic, chopped finely
• 1 inch piece – ginger, chopped finely
• 3 – green chillies, chopped finely
• 15 to 20 – Basil leaves, chopped finely
• 1 cup – plain flour
• 1 tbsp – Rice flour
• 1 tbsp – gram flour
• 1 tbsp – cornflour
• 0.25 tsp – carom seeds
• 1 tsp – sesame seeds
• 0.25 tsp – chilli flakes
• 2 pinches – Asafoetida powder
• 1 tsp – mustard paste
• 1 – bread, crumbled finely
• Oil
• Salt to taste
Method:
- Wash and drain florets and place on absorbent cloth to soak excess water.
- Take them in a bowl and sprinkle garlic, ginger, chillies, salt, and mustard. Toss till all florets are well-coated.
- Sprinkle corn flour, toss again, and keep for at least 15-20 minutes.
- Make a batter with the rest of the ingredients, except oil. The batter should be thick enough to coat florets well.
- Add salt and 1 tbsp oil to the batter and mix well.
- Heat oil, dip each floret in batter and drop into hot oil.
- Reduce heat to medium and fry to a crisp light golden colour.
- Drain on absorbent kitchen paper.
- Serve hot with ketchup or green chutney.
Recipe courtesy of Saroj Kering