INGREDIENTS
For Pakodi:
- 1 medium onion – thinly sliced
- 1–2 green chilies – finely chopped
- ½ cup cauliflower florets
- Handful of chopped fresh coriander
- 1 cup besan (gram flour)
- 2 tbsp rice flour (for extra crispiness)
- ½ tsp ajwain (carom seeds)
- ½ tsp red chili powder
- ½ tsp turmeric powder
- 1 tsp coriander powder
- Salt – to taste
- Water – to bind
- Oil – for deep frying
Recipe
- Mix the Vegetables
- -In a large bowl, add all the chopped veggies and sprinkle a little salt.
- -Let them sit for 5–10 mins so they release moisture.
- Make the Batter:
- -Add besan, rice flour, ajwain, chili powder, turmeric, coriander powder.
- -Mix everything well. The veggie moisture will start binding it.
- -Add very little water—only if needed—to form a thick, clumpy batter.
- Frying Time:
- -Heat oil in a deep pan or kadai on medium-high heat.
- -Once hot, drop small portions of the batter using fingers or a spoon.
- -Fry in batches. Don’t overcrowd the pan.
- -Turn occasionally for even browning.
- -Fry till golden and crisp (~5–7 minutes per batch).
- -Remove on tissue paper to absorb excess oil.