Cauliflower pakora are typically served as a snack either in the afternoon or just before starting a typical meal in India. The batter is the key to making flavorful pakora; here, it's flavored with fennel seed, ginger, curry leaves, turmeric, and some Thai chiles for a little heat.
- 1 Teaspoon fennel seeds, bruised with your fingers
- 1 onion, chopped finely
- 2 scallions, sliced thinly
- 1/2 Cup cilantro leaves, chopped
- 3 Thai green chiles, chopped finely
- 1 Tablespoon finely chopped ginger
- 1 sprig curry leaves, chopped roughly
- 1 Teaspoon salt
- 1/4 Teaspoon turmeric
- Pinch of baking powder
- 3/4 Cups chickpea flour
- 1/4 Cup rice flour
- 1/2 Cup water
- 1 medium-sized cauliflower, cut into small florets
- Vegetable oil, for frying
- Cilantro or tamarind chutney, or ketchup, for serving
In a bowl, mix together the first 10 ingredients. Mix in the flour and add the water to form a slightly thick batter. Add the cauliflower florets and mix to coat with batter.
Fill a deep skillet, pot, or deep-fryer 1/3 full with oil and line a plate with paper towels. Heat the oil to 375 degrees.
Deep-fry the cauliflower, in batches if necessary to avoid overcrowding. Drain the pakora on paper towels and serve with cilantro chutney, tomato ketchup, or tamarind chutney.