Recipe by Vaishali Sengupta
• Cauliflower- 1 medium, about 1 1/2 cup florets
• Turmeric powder- 1/4 tsp
• Chilli powder- 1/4 tsp
• Salt- to taste
• Ginger grated, 1 tsp
• Hing- 1 pinch
• Besan- 1/2 cup
• Water- about 1/4 to 1/2 cup
• Soda bicarb- 1 pinch (optional)
Break cauliflower into florets and boil with salt for 5 minutes till partially cooked. Drain on kitchen towels.
Heat oil in a wok.
Meanwhile in a bowl mix besan, chilli powder, turmeric powder, salt, grated ginger & a pinch of asafoetida (hing). Hing is excellent for digestion and is usually used while cooking cruciferous vegetables.
Add enough water to make a batter, thick enough to coat the cauliflower florets when dipped.
Add 2 tsp of hot oil to the besan mixture. this helps the pakodas (bhajis) to crisp up. Add 1 pinch of soda bicarb (optional).
Dip the florets one by one into the batter and put into the hot oil from the side carefully.
Fry for about 5 minutes till done. Drain excess oil on an absorbent paper.