Khasta Gobhi /Crisp Caulflower Fritters

Crisp cauliflower fritters

Fried snacks and starters are a hot favorite during winters.As cauliflower is very easily available during this seasons so we make many recipes and starters with cauliflower.
My favorite is Aloo gobhi ki subzi and Gobhi matar ka keema  .There are so many fried snacks but I often make this easy,delicious and crispy cauliflower fritters which I make in few variations.
Today I am sharing my favorite version of making gobhi pakora ,to make this blanched cauliflower florets are dipped in gram flour,corn flour and semolina batter and then deep fried to a nice golden colour.These Gobhi pakoras are good to serve a crowd or on any special occasion,can be served with tomato ketchup or any tangy and spicy dip.

Prep time-10 min
Cooking time-8-10 min
Difficulty level-easy
Cuisine-Indian
Type-snack,starter
Serve-4

INGREDIENTS-

• Cauliflower /gobhi  - 250 gms
• Gram flour /besan - 3/4 cup
• Corn flour - 3/4 cup
• Semolina /sooji - 1/4 cup
• Red chili powder - 1tsp
• Cumin powder - 1 tsp
• Turmeric powder- 1/4 tsp
• Salt - to taste
• Cooking oil- to deep fry

PROCEDURE-

1. Make medium size florets from cauliflower.
2. Boil 2 glasses of water add 1/2 tsp of salt and 1/4 tsp of turmeric powder.
3. When it start boiling add cauliflower florets and cook for 1 minute.
4. Drain and let it cool down completely.
5. In a bowl add gram flour,corn flour,turmeric powder, semolina, salt, chili powder and cumin powder.
6. Add water in the mixture and whisk well.
7. Make a medium thick batter and rest for 10 minutes.
8. Dip the cauliflower florets in the batter and deep fry in hot oil on medium heat.
9. Fry till golden in colour.
10. Drain on a paper napkin and serve hot.

Serving suggestions-serve with tomato ketchup or any spicy dip

Moong Daal Pakora / Bhajiya

Crispy fried nuggets made with yellow lentil, fresh fenugreek and potatoes

During winter season we all  like to have hot and crispy snacks .This daal ka bhajiya or Vati daal na Bhajiya is a easy and popular snack in North India.These lentil  fritters are called as vadas in Southern India and in North India they as popular as bhajiya or pakoras. 

Yellow lentil or moong daal is soaked and ground and then few spices ,fresh chopped fenugreek leaves and potatoes are added in it and then small nuggets are dropped in hot oil and fried to make golden crisp pakoras /vadas .

You can also make these pakoras without fenugreek leaves if not available easily,and can also use chilkewali moong daal(split moong daal with skin) instead of yellow moong daal or use half of each daal.

I have also posted a different version of Moong daal pakora which is a popular snack /street food of Delhi- Ram ladoo /Pakora chat

Prep time-15 min
Cooking time-15 min
Difficulty level-easy
Cuisine-Indian
Type-snack
Serve-4

INGREDIENTS-

• Yellow lentil /moong daal- 3/4 cup
• Potato,boiled - 2 small
• Fresh fenugreek/methi , chopped-3/4 cup
• Green chilies, chopped- 2 tsp
• Chili powder/Mirch- 1 tsp
• Salt- to taste
• Asafoetida /Hing- 1/3 tsp
• Cumin seeds /Jeera- 3/4 tsp
• Cooking oil- to deep fry
• Coriander seeds/Dhaniya, crushed- 1.5 tsp

PROCEDURE-

1. Wash and soak moong daal for about 3 hours.
2. Grind daal to make a smooth and thick paste(no need to add extra water)
3. Peel and chop boiled potato into small pieces (like we chop to add in poha).
4. Wash and finely chop methi leaves  and coarsely crush coriander seeds in mortar and pastle.
5. Take ground moong daal paste in a bowl and whisk well.
6. Now add all the spices and methi leaves and mix well.
7. Then add chopped potatoes and mix gently.
8. Heat oil in a deep and wide pan to deep fry.
9. Drop small portions of lentil mixture in the oil with the help of your fingers or with a small spoon.
10. Deep fry on medium heat till golden in colour.
11. Drain on a paper napkin when done.
12. Serve hot.

Serving suggestions-serve hot with green chutney,tamarind chutney or ketchup.