Cauliflower And Fenugreek Pakodas

Ingredients list for Cauliflower And Fenugreek Pakodas

• 250 grams Cauliflower
• 1/2 bunch Fenugreek Leaves chopped
• 1 tablespoon Ginger finely chopped
• 1/2 teaspoon Carom seeds (ajwain)
• 2-3 Green chillies chopped
• 1/2 teaspoon Dried fenugreek leaves (kasoori methi) powder
• a pinch Baking soda
• 1 cup Gram flour (besan)
• 2 tablespoons Rice flour
• to taste Salt
• 1/2 teaspo Chaat masala
• to deep fry Oil

Method

1. Add salt to fenugreek leaves and set aside for ten to fifteen minutes. Squeeze out excess water. Grate cauliflower and put into a bowl. Add fenugreek leaves, ginger, carom seeds, green chillies, dried fenugreek powder, lemon juice, baking soda, gram flour, rice flour, salt and half teaspoon chaat masala. Add little water gradually and mix well to a thick mixture.
2. Heat sufficient oil in a kadai. With damp hands make balls of the mixture and slide into hot oil. Deep-fry, turning sides, till golden and crisp. Drain on absorbent paper. Serve hot sprinkled with chaat masala.

Nutrition Info