Cauliflower Pakoras Food

GOBI PAKORA (CAULIFLOWER PAKODA)

Steps:

• In a pan, Boil enough water with salt.
• Break or chop the cauliflower in medium sized florets.
• Rinse them well and add them to the boiling water.
• Switch off the flame and let the cauliflower florets be immersed in the water for 10 to 12 minutes.
• Drain the water from the cauliflower florets. In a pan marinate the cauliflower with red chili powder, turmeric powder, ginger-garlic paste, garam masala powder. Mix very well and keep aside for 8 to 10 minutes.
• In another bowl, make a smooth batter with the besan/gram flour, asafoetida, baking soda or baking powder, salt and water.
• Next add carom seeds to the batter and mix well.
• Heat oil in a kadai or deep fryer. You can use any neutral tasting oil with a high smoking point.
• Take each marinated cauliflower and dip in the batter.
• Coat each floret evenly with the batter and add them carefully in the medium hot oil.
• When one side becomes slightly crisp and the batter firms up then turn over with a slotted spoon and continue to fry the other side.
• Fry till the cauliflower fritters are crisp and golden evenly. You will have to turn the pakora a couple of times for even frying.
• With a slotted spoon remove the pakoda and drain as much oil as possible. Then keep them on paper towels to remove excess oil.
• Serve the cauliflower pakoda hot or warm with any green chutney or sauce, sprinkled with chaat masala, lemon juice and chopped coriander leaves. You can also have them with roti or stuff them between bread slices or dinner rolls.

VIJ'S BUTTERMILK PAKORAS

Steps:

• Wash the cauliflower in a colander; allow to drain for approx 15 minutes (the vegetables need to be very dry otherwise the extra water will make the batter runny).
• Peel and wash the potatoes, cut in half and cut each half in thin slices (I quarter the potato).
• In a large mixing bowl combine the chickpea flour, buttermilk, peppers, coriander, cumin, mango powder, turmeric and salt, using your hands.
• Make sure everything is well combined and that there are no lumps of chickpea flour left.
• Now add the cauliflower, potatoes and the red onion.
• It should be all sticking together.
• To test the right thickness, take a spoonful and drop it from an 8-10 inch height back into the mixing bowl, the ball should remain its shape for a few seconds.
• If too runny add some more chickpea flour, 2 tablespoons at the time and no more then 4.
• Heat the oil, test with a drop of batter, when it floats to the top in a few seconds and is sizzling, the oil is hot enough.
• Drop approx 2-inch balls (they will not be round, and I use two tablespoons to do this) into the oil and fry for approx 2 ½ minutes or until golden brown.
• Drain on paper towels.

CAULIFLOWER PANKO PAKORAS

Steps:

• Preheat oven to 475°F In a large bowl, whisk together flour, 1/2 c panko, baking soda and remaining spices. Whisk in lemon juice and club soda. Set aside.
• In a small bowl, whisk the egg whites until foamy.
• Whisk whites into flour mixture. Using your hands, add cauliflower and combine until all florets are coated. Place remaining panko in a bowl. Lift florets, one at a time out of batter and toss in panko.
• Place on a large baking sheet coated with oil. Bake until brown and crispy, about 20 minutes.

CAULIFLOWER AND CORIANDER PAKORA

Steps:

• Combine the first four ingredients in a bowl.
• Add the next six ingredients.
• Mix well.
• Keep aside for 30-40 minutes.
• Mix well, once again.
• Deep fry in hot oil.
• Drain on clean kitchen paper napkins/towels.
• Serve hot with chilli sauce or tomato ketchup.

CAULIFLOWER AND CHEESE PAKORA

Steps:

• In a large bowl mix first 5 ingredients thoroughly.
• Add enough water to make a thick batter.
• Add cauliflower and blend well.
• Using a large, heavy frying pan, pour 1 1/4 inch deep oil and heat to 365.
• To test oil, drop a very small amount of the batter mix into the oil, if it sizzles, it's ready.
• Add all batter to oil, 1/4 cup at a time to make "pancakes" and fry until golden brown.
• Drain well.

CAULIFLOWER PANKO PAKORAS (BREADED AND BAKED/FRIED)

Steps:

• 1. Preheat oven to 475°. In a large bowl, whisk together flour, 1/2 cup panko, the garam masala, baking soda, salt, and remaining spices. Whisk in lemon juice and club soda. Set aside.
• 2. In a small bowl, use a clean whisk to beat egg whites until foamy.
• 3. Whisk whites into flour mixture. Using your hands or a spatula, add cauliflower and combine until all florets are coated. Place remaining panko in a medium bowl. Lift florets, 1 at a time, out of batter and toss to coat with panko.
• 4. Place florets on a large nonstick baking sheet coated with oil. Bake until browned and crispy, about 20 minutes.