Cauliflower Pakora Chaat
Servings - 2 - 3
INGREDIENTS
Gram flour - 200 grams
Salt - 1 teaspoon
Red chili - 1 teaspoon
Carom seeds - 1 teaspoon
Water - 400 milliliters
Cauliflower - 500 grams
Oil - for frying
Mint - 30 grams
Coriander - 20 grams
Green chili - 2
Garlic - 1 teaspoon
Onions - 30 grams
Lemon juice - 1 tablespoon
Black salt - 1 teaspoon
Dry mango powder - 1 teaspoon
Tamarind pulp - 200 milliliters
Jaggery - 70 grams
Black salt - 1/2 teaspoon
Black pepper - 1/4 teaspoon
Cumin powder - 1/2 teaspoon
Curd - 400 grams
Black salt - 1 teaspoon
Powdered sugar - 1 tablespoon
Cumin powder - 1 teaspoon
Pomegranate - for garnishing
Sev - for garnishing
PREPARATION
- In a mixing bowl, add 200 grams gram flour, 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon carom seeds, 400 milliliters water and mix it well to make a thick batter.
- Take a cauliflower floret and dip it in the prepared batter.
- Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
- Drain it on an absorbent paper and keep aside.
- In a blender, add 30 grams mint, 20 grams coriander, 2 green chili, 1 teaspoon garlic, 30 grams onions, 1 tablespoon lemon juice, 1 teaspoon black salt, 1 teaspoon dry mango powder and blend it into a paste. Keep aside.
- Take a deep pan, add 200 milliliters tamarind pulp, 70 grams jaggery, 1/2 teaspoon black salt, 1/4 teaspoon black pepper, 1/2 teaspoon cumin powder and mix it well.
- Bring it to a boil.
- Boil for 5 - 7 minutes on medium heat.
- Remove it from heat and allow it to cool.
- In a mixing bowl, add 400 grams curd, 1 teaspoon black salt, 1 tablespoon powdered sugar, 1 teaspoon cumin powder and mix it well.
- Take a serving plate, add the fried cauliflower florets in it.
- Add some prepared curd, prepared green chutney and prepared tamarind chutney on it.
- Garnish with pomegranate and sev.
- Serve.
