Cauliflower Fritters In Gravy

Recipe By:
Courtney
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  • Yield 8 Servings
  • Level Medium

In India these fritters are known as Gobi Pakoras which here is served in a gravy to be eaten with rotis.
 

Ingredients

  • 1 large cauliflower
  • 2 tablespoon chopped coriander leaves
  • 1 teaspoon chilli powder
  • 1/2 teaspoon turmeric powder
  • Oil for frying pakodas
  • Salt to taste
  • 1/2-1 cup thick cream
  • Seasoning
  • 2 bay leaves
  • 3-4 cloves
  • 1" piece cinnamon
  • Grind to paste
  • 2 medium onions
  • 2 medium tomatoes
  • 3 green chillies
  • 1" piece ginger
  • 4 cloves garlic
  • 2 teaspoon poppy seeds (slightly roasted)
  • For pakodas
  • 6 tablespoon gram flour
  • 3 tablespoon rice flour
  • 4 minced chillies
  • 1 tablespoon minced coriander leaves
  • Salt to taste
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Directions

  1. 1. Wash and break cauliflower into medium-size florets. Leave in boiling water to which some salt has been added.
  2. 2. After about 10 min., drain out all water, shake the florets and leave on a cloth to dry.
  3. 3. Mix all the ingredients for pakodas with 2 teaspoon hot oil and some water to a thick batter.
  4. 4. Heat oil, dip florets in batter, deep fry to golden brown, set aside.
  5. 5. After frying pakoras, remove excess oil from kadai leaving about 3-4 tablespoons.
  6. 6. Heat this oil, add bay leaves and spices, when done add ground paste along with turmeric and chilli powders. Fry till oil surfaces.
  7. 7. Add 2 cups water, half of the coriander leaves and salt, simmer 5-7 min. Till a thick gravy is formed.
  8. 8. Pour gravy into a bowl, add pakoras. Beat cream smooth, pour over pakoras, sprinkle rest of the coriander leaves.
  9. 9. Serve hot with phulkas (search for phulka recipe here).
  10. 10. Note: Pakoras can be served separate as a tea time snack