Cauliflower Pakora

Cauliflower Pakora
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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 cup 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
  1. 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.
  2. 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.
  3. 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.