Ingredients
Makes 2 servings
1 head cauliflour
2 bay leaves
4 cloves garlic
4 in ginger
2 small red chilis
2tsp coriander seed
2tsp panch phoron (equal parts fenugreek seed, nigel seed, cumin seed, black mustard seed, and fennel seed)
1 tsp kasuri methi (fenugreek leaves) (spinach or kale as a substitute)
1tsp black pepper
1 tsp cumin seeds
1 cup all purpose flour
3 tbsp rice flour
1 tbsp carom seeds
salt as needed
½ tbsp tumeric
½ tbsp chili powder
½ tbsp garam masala
½ tbsp chili flakes
½ tbsp baking soda
chopped cilantro as needed
2 red potatoes
vegitable oil
Proceedure
Boil pakora in salted water with bay leaves.
In a spice grinder blend garlic, ginger, chilis, coriander seed, panch phoron, kasuri methui, pepper, and cumin seeds.
In another bowl, combine flour, rice flour, carom seed, salt, turmeric, chili powder, garam masala, chili flakes, baking soda, and cilantro and mix.
Chop potatoes as desired.
Then add seed/spice mixture, cauliflower, and potatoes and mix.
Add water and flour as needed to get a good texture.
Rest for 15 min.
Fry in a cup or two of vegetable oil until golden brown at 300F; outside should be crispy and inside should be slightly crunchy.
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