Cauliflower Pakoda

Ingredients

• Cauliflower - 1 medium (cut into small florets)
• Gram Flour (Besan) - 1 cup
• Rice Flour - 2 tbsp (for extra crispiness)
• Red Chilli Powder - 1 tsp
• Turmeric Powder - 1/4 tsp
• Garam Masala - 1/2 tsp
• Ginger Garlic Paste - 1 tsp
• Salt - as needed
• Curry Leaves - few
• Oil - for deep frying
• Water - as needed

Method

1. 1. Prep the Cauliflower: Cut florets and soak them in hot water with a little salt and turmeric for 5 minutes. Drain completely. This removes worms and softens it slightly. Pat dry - this is important for crispiness.
2. 2. Make the Batter: In a bowl, mix besan, rice flour, chilli powder, turmeric, garam masala, salt, and ginger garlic paste. Add water little by little to make a thick batter (like dosa batter consistency, not too watery).
3. 3. Coat: Add the cauliflower florets to the batter and mix well so all pieces are evenly coated. Add curry leaves.
4. 4. Fry: Heat oil on medium flame. Once hot, drop florets one by one. Don't overcrowd. Fry until golden brown and crispy. Fry on medium heat, not high - otherwise outside cooks fast, inside stays raw.