Cauliflower Millet Pakoda Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine millet flour, rice flour, turmeric powder, red chili powder, garam masala, salt, and chopped coriander leaves.
• STEP 2.Add water gradually to make a thick batter. Mix well to ensure there are no lumps.
• STEP 3.Heat oil in a deep pan for frying. Dip each cauliflower floret into the batter, coating it well, and carefully drop it into the hot oil.
• STEP 4.Fry the pakodas in batches until they turn golden brown and crispy. Remove them from the oil and drain on a paper towel to remove excess oil.
• STEP 5.Serve the cauliflower millet pakodas hot with mint chutney or tomato ketchup.

Cooking Tips

• Make sure the cauliflower florets are dry before dipping them into the batter to prevent the batter from becoming watery.
• You can add a pinch of baking soda to the batter to make the pakodas more crispy.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• For a healthier version, you can also bake the pakodas in the oven instead of deep-frying them.

Storage and Serving

• Cauliflower millet pakodas are best served hot and fresh.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat the pakodas, preheat the oven to 350掳F (175掳C) and bake them for 5-7 minutes until they are heated through and crispy again.