Ingredients list for Pudinewale Pichke Gobhi Ke Pakode
1 medium Cauliflower separated into florets
to taste Turmuric Powder
1/2 teaspoon Turmeric powder
5 tablespoons Gram flour (besan)
1 teaspoon Red chilli powder
1/4 teaspoon Carom seeds (ajwain)
1 tablespoon Rice flour
1/2 teaspoon Dried mango powder
15-20 Fresh mint leaves
1 teaspoon Chaat masala
4 teaspoons Green olives
4 tablespoons Eggless mayonnaise
Put cauliflower florets in a bowl full of water, add salt and ¼ tsp turmeric powder and cook in microwave for 3-4 minutes. Heat sufficient oil in a pan.
Mix gram flour, 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.
Put the cauliflower florets in the hot oil, 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.