Cauliflower And Coriander Pakora Recipes

PAKORA (INDIAN VEGETABLE FRITTERS)

Steps:

• Make batter: Place chickpea flour in a bowl with the spices (turmeric, cumin, coriander, fenugreek, chilli). Slow whisk in the water.
• Mix in Vegetables: Add potato, cauliflower, onion, ginger, chilli and coriander. Mix well with a wooden spoon. It should be a thick batter, almost paste-like.
• Preheat oven to 80°C/175°F - to keep cooked pakoras warm. Set a rack over a tray.
• Heat oil: Heat 4cm / 1.5" oil in a large heavy based pot to 180°C/350°F (Note 6).
• Form patties: Drop 2 tbsp of batter roughly formed into a patty shape into the oil. I use my hands (as is typical in India!) but you can also use 2 tablespoons (be careful of splash-age). Don't crowd the pot, it will lower the temperature too much.
• Fry pakoras: Fry 2 - 3 minutes until golden. Drain on paper towels. Keep cooked pakoras hot in the oven on a rack set over a tray.
• Serve: Serve pakoras with Coriander Mint Sauce or Minted Yogurt Sauce!

CAULIFLOWER PAKODA

Steps:

• Separate the florets from cauliflower. Do not chop them to small florets. (check the pictures in the step-by-step guide)
• Heat 4 cups of water in a pot until hot (not boiling). Add the cauliflower florets and sprinkle ½ teaspoon salt. You may also add turmeric to the water. This step is done to bring out the worms if any in the florets.
• Leave them for a minute or 2 and then drain the water. Rinse them thoroughly. Drain to a colander.
• Transfer them to a mixing bowl. Add ginger garlic paste, chopped curry leaves & green chilies. Sprinkle chili powder, carom seeds and garam masala all over. Mix them well.
• Sprinkle gram flour, rice flour and salt all over evenly. Sprinkle 2 to 3 tbsps water and begin to coat the gobi well with all the dry ingredients.
• Keep splashing more water as needed and mix until all of the flour coats the cauliflower well. It should resemble a wet marinade. (check pictures above)
• Taste test the batter and add more salt if needed.
• Heat oil in a deep pan for frying until hot enough.
• To check if the oil is ready to fry, Drop a small portion of batter to the hot oil. The batter should rise if the oil is hot enough.
• Regulate the heat to medium. Gently drop each floret separately in the hot oil. Do not crowd a lot of them as they will get stuck and won't fry well.
• Do not stir for 1 to 2 minutes. Then use a perforated ladle and stir them gently. Fry until golden & crisp on a medium heat.
• The bubbles in the oil will reduce when the florets are fried well.
• Remove them to a steel colander. Serve cauliflower pakoda hot with a cup of hot tea or coffee.

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.

CREAMY CAULIFLOWER PAKORA SOUP

Steps:

• In a Dutch oven over medium-high heat, bring first 14 ingredients to a boil. Cook and stir until vegetables are tender, about 20 minutes. Remove from heat; cool slightly. Process in batches in a blender or food processor until smooth. Adjust consistency as desired with water or additional stock. Sprinkle with fresh cilantro. Serve hot, with lime wedges if desired., Freeze option: Before adding cilantro, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary. Sprinkle with cilantro. If desired, serve with lime wedges.

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.