Ingredients
1 cup gobi florets
Salt to taste
Oil for deep frying
For the batter:
1 cup besan/chickpea flour
2 tbsp rice flour
1/2 tsp hing
Salt to taste
2 tsp red chilli powder
2 sprigs of curry leaves finely chopped
Pinch of cooking soda
Mix all the above ingredients, add water and knead the semi-thick batter
Procedure
Put the gobi florets in warm, with some salt for 15 mins
Wash well and mix with a little salt
Heat oil in a Kadai, dip each floret in the batter, and put in the hot oil
Deep fry on medium-hot oil till they turn a golden colour and crisp
Serve hot pakodas with ketchup or chutney
Comments