For the final day of North Indian Starters, I have a starter that can fall under all Indian Cuisines! Only today’s dish has the distinct touch of a curry leaf that might make it all look like a south Indian one. Anyway I was supposed to make something else. However bad planning and unexpected work coming up, prevented me from making the final dish.
So I am sharing what I made couple of weeks back. This is a delicious snack and a starter. It was so good that even kids loved it. We had roasted cashews and curry leaves added with red chili powder tossed on top.
Will surely make up with my actual North Indian Starter soon.
Cauliflower florets -1 cup
Besan / Gram flour – 3/4 cup
Salt to taste
Ajwain – 1/4 tsp
Red Chili powder – 1/2 tsp
Cashews as per taste
Red chili powder for sprinkling
How to make the cauliflower pakoras
Wash and cut the cauliflower as florets. Make a batter of besan with salt, ajwain by adding water just enough for dripping consistency.
Heat the oil for deep fry and gently drop in dipped cauliflower and cook on both sides.
Remove on to a kitchen towel, roast the cashews and curry leaves. Garnish them on the cauliflower pakodas, sprinkle red chili powder and toss before serving.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 46
Chapata Cauliflower Pakoda