Phoolgobhi Pudina Pakode
by shweta soni
This recipe has been viewed 500 times
Crispy cauliflower and mint flavoured pakodas...truly hit in tea time!
- Put cauliflower florets in a bowl full of water, add salt and ¼ tsp turmeric powder and cook in microwave for 3-4 minutes.
- Combine the besan, salt, remaining turmeric powder, ½ tsp red chilli powder, carom seeds, rice flour, dried mango powder in a bowl, add sufficient water and whisk to a thick and smooth batter.
- Take the bowl with cauliflower out of the microwave and drain them well.
- Put cauliflower florets in the batter and mix.
- Chop mint leaves finely and add to the cauliflower mixture and mix well.
- Heat oil in a pan, add the cauliflower florets, taking care that each floret is separate and deep fry, turning them from time to time to ensure even cooking.
- Deep fry till half done and drain them on tissue papers.
- Place more tissue papers over them and press lightly.
- This way excess oil is absorbed by the tissue papers and the pakodas are slightly pressed.
- Mix chaat masala with the remaining red chilli powder and mix well. Arrange the pakodas in a baking dish and sprinkle this over them.
- Keep the dish in preheated oven and cook them further at 180°C for 10-15 minutes.
- Put sliced green olives in a bowl.
- Add eggless mayonnaise and mix well.
- Serve the pakodas hot with this olive-mayonnaise dip.
This recipe was contributed by shweta soni on 02 Jul 2015
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