How to make Cauliflower And Fenugreek Pakodas -

The flavours of cauliflower and fenugreek leaves blend well in these pakodas.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cauliflower (फूलगोभी), Fenugreek Leaves

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to Cauliflower And Fenugreek Pakodas checkout Pudinewale Pichke Gobhi Ke Pakode, Vegetable Tempura, Gobhi Angar, Gobhi ke Pakode . You can also find more Snacks and Starters recipes like Dakshin Calamari Palak Paneer Sandwich potato cheese pakoda Palak Pakora Chaat in Chinese Style

Cauliflower And Fenugreek Pakodas

Cauliflower And Fenugreek Pakodas Recipe Card

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Hindi: phool gobhi
Till a few years ago, cauliflower used to be a vegetable that is only available during winter but of late cauliflower is available year around especially in big cities. Referred to as the aristocrat of the cabbage family, the flowers are also eaten raw at times. While buying, look for fresh cauliflowers with compact white heads and green fresh looking leaves. Avoid and reject any loose or spread out heads – they are a sure sign of over maturity.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Cauliflower And Fenugreek Pakodas Recipe

  • Cauliflower 250 grams

  • Fenugreek Leaves chopped 1/2 bunch

  • Ginger finely chopped 1 tablespoon

  • Carom seeds (ajwain) 1/2 teaspoon

  • Green chillies chopped 2-3

  • Dried fenugreek leaves (kasoori methi) powder 1/2 teaspoon

  • Baking soda a pinch

  • Gram flour (besan) 1 cup

  • Rice flour 2 tablespoons

  • Salt to taste

  • Chaat masala 1/2 teaspo

  • Oil to deep fry

Method

Step 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.

Step 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.