Fulkopir Bora / Cauliflower Fritter
If you got utterly bored with
curried cauliflowers then it is time to try something new. Deep fried crispy spiced
gram flour coated cauliflower is perfect for the season of fall.
Fulkopir Bora /
Cauliflower Fritter
Makes around 20 fritters
Ingredients:
1 medium cauliflower – cut
into small florets
1 cup of besan / gram
flour
½ tsp turmeric powder
2 green chillies – finely minced
½ tsp nigella seeds
1 tsp baking soda / 2 tsp ENO
A pinch of hing
Enough oil to deep fry
Method:
Take a big pot of water
and let it come to a boil.
Throw in the cauliflower
florets and blanch them in that boiling water for 7-8 minutes, or until you see
the cauliflower stems becoming a little greenish in colour.
Drain the water through a
colander and keep the blanched cauliflowers inside the colander for 10 minutes
so that the cauliflower florets can become as much dry as possible.
Take the gram flour in a
big bowl and add little water to make a thick paste.
Using the wire whisk whip
the paste until it takes the consistency of the whipping cream and when dropped
from a height, it falls like a ribbon.
Add the salt, turmeric
powder, nigella seeds, hing / asafoetida and baking soda or ENO. Mix them well
and keep aside.
Heat the oil to deep fry
in a kadai. The oil should of medium temperature.
Drop one of the florets
inside the batter and make sure that the floret is coated nicely with it. Pick
that up and shake off the excess batter from it.
Drop the coated
cauliflower inside the oil and fry on medium flame until the fritters are
nicely golden brown from the outside. Make sure the oil is not too much hot as
the fritters will not cook from the inside.
Once they are perfectly
fried, take them out of the oil and place on a kitchen towel to soak off the
excess oil. Follow the same process with the rest of the cauliflower.
Serve hot and immediately
with some dal and rice.
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