This is my favorite way of making Gobi pakora.
And they are as crispy as how they look:)
Ingredients (for 15 small pieces)
1/4 cup shredded potatoes (squeezed)
1.5cup ( 15 cauliflower florets )
(A)1/4 cup chick pea flour
(A)1/8 cup rice flour (Not sticky rice)
(A)1tsp masala of your choice (MDH rajma masala)
(A)1/2 tsp turmeric powder
(A)1/2 tsp salt
(A)1/2 tsp sweet paprika powder
(A)1tbsp fresh herbs (chopped/frozen)
1tbsp rice flour for dusting
1/4 cup cold water
50ml oil for frying in a very small pan.
STEP 1
Shred potato and drain water.
One very small potato will be about 1/4 cup volume.
STEP 2
Prepare raw cauliflower about the size of an orange.
Cut into 15 small florets.(should be smaller than a table spoon)
Don't boil them just rinse them.
STEP 3
Add all (A) dried ingredients in a container. Shake it with a lid.
STEP 4
Add cauliflower florets , shake it.
STEP 5
Add shredded potato and shake it one more time.
STEP 6
Pour in 1/4 cup of cold water.
Slowly mix it with a spoon.
STEP 7
Heat up some (50g)oil in a frying pan.
Sprinkle 1tbsp of rice flour on top of battered cauliflower.
No mixing anymore.
Leave the flour just like this.
STEP 8
Fry cauliflower florets at 170℃ in total of 5 minutes.
I only had enough room for 9 pieces here.
Usually the oil (peanut oil) remains clear after the first frying.
You can use the same oil for the 2nd batch.
In total 50ml oil is enough.
When the batter is crispy and golden, the dish is ready.
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