Crispy Broccoli and Cauliflower Pakoras
Ingredients
- 6–8 cauliflower florets (1/2 medium cauliflower divided into florets) (around 400g)
- 6–8 broccoli florets (1 small head of broccoli, divided into florets) (around 400g)
Batter
- 1 and 2/3 cup gram (chickpea) flour (also known as besan)
- 1 tsp Himalayan salt
- 1 and 1/4 cup water
- 1/2 tsp chilli powder
- 1/2 tsp baking powder
- 1/2 tsp carom (ajwain) seeds
- 1 tsp cumin powder
- 1/3 tsp turmeric powder
- 1 tsp coriander powder
Preparation
Divide cauliflower and broccoli into florets and wash them properly.
Parboil the florets for 5 minutes until tender but not falling apart, then drain.
Combine all pakora batter ingredients in a bowl and mix well until you get a smooth, medium-thick pancake-like batter consistency.
Dip the parboiled vegetables in the batter to coat evenly.
Heat oil in a deep fryer or pan and deep-fry the coated vegetables until golden and crispy.
Drain on paper towels and serve hot.
Tips
Parboiling is very important to ensure the vegetables are cooked through; skipping it may result in uncooked centers.
