1 small whole cauliflower, separated into bite sized florets.
3 tablespoons rice four
3 tablespoons gram flour
½ teaspoon chilli powder
½ teaspoon carom seeds
¼ teaspoon asafoetida
3 tablespoons water
Oil for deep frying
Keep separated cauliflower florets in boiling water along with a pinch of salt and turmeric for 5 minutes.
Drain and take the damp florets in a mixing bowl.
Add all the other ingredients except oi. Mix ell.
Heat oil for deep frying
Sprinkle the cauliflower mixture and deep fry till golden from all sides.
Serve cauliflower pakoda hot, according to Yummy.com.ph.
Cauliflower pakoda, a winter dish