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Monday, August 11, 2008

Gobi Pakoda


4-5 florets of Cauliflower / Gobi

3/4 cup Rice flour/Akki hudi

1 tsp Bengalgram flour/Besan flour/Kadle hudi

Pinch of Asafotida powder/Hingu

Salt to taste

10 Cumin seeds/Jeerige

1/4 tsp Chilly powder



Chop cauliflower into medium sized pieces and put it in a vessel containing salt water. Bring it to boil, remove chopped cauliflower from water and keep it aside.

Add rice flour, bengalgram flour, asafotida, cumin seeds, salt, chilly powder, in a vessel. Mix it well by adding sufficient amount of water. (Don't make the batter too thin.)

Keep oil in a thick bottommed vessel and heat it. Take each cauliflower, dip it in batter and deep fry it in oil.

Serve hot along with Tomato ketchup.

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