Ingredients:
Cauliflower - 12-14 cauliflower florets
Turmeric powder - 1/2 teaspoon
Salt to taste
Ginger-garlic paste - 1 teaspoon
Red chilly powder - 1 teaspoon
Garam masala powder - 1/2 teaspoon
Soya sauce - 1 teaspoon
Pepper Powder - 1/2 teaspoon
Corn flour - 1/2 cup
All purpose flour - 1/2 cup
Food color, red a pinch
Vegetable oil for deep fried
Method:
Clean and wash the cauliflower. In a wok, add 4 glass of water, turmeric powder, cauliflower florets and a pinch of salt. Boil it for 1 minutes.
Strain the water and keep the florets aside.
Let it cool at the room temperature.
Sprinkle 1 tbsp cornflour on the gobi florets. In a bowl, add cornflour, all purpose flour, ginger-garlic paste, red chilly powder, soya sauce, garam masala powder, pepper powder, food color and salt. Add water and make a thick batter.
Take the boiled cauliflower florets and dip in the batter to coat it properly from all the sides.
Heat the wok/kadhai with oil and put the coated florets in the hot oil. Deep fry it on low flame till light golden and crisp from all the sides. Fry 7-8 pakora at a time.
Take out the fried pakora on a tissue paper to get rid of the extra oil. Serve hot with your favourite dip or chutney.