When a days evening is cloudy, breezy or rainy my mind circles around kitchen for some hot, crispy snack to go with my tea. This recipe is one among the best.
My mom does this as a evening snack. Weekly once was our gobi day. So mom tries variety of gobi dishes for evening snack. It is a very simple and easy recipe to make. It is always better to make snacks at home and enjoy than to eat outside. This even goes well with variety rice like lemon rice, tamarind rice, curd rice.
Ingrecients:
Cauliflower / Gobi - 1
Gram flour - 1 cup
Rice flour - 2 tbsp
Ginger garlic paste - 1 tsp (optional)
Red chili powder - 2 tsp
Cumin powder - 1 tsp
Garam masala - 1 tsp
Asafoetida - pinch
Turmeric powder - pinch
Red food color - pinch ( optional)
Salt as required
Water as required to make a batter and to cook gobi
Oil to deep frying
Procedure:
1) Bring water to boil with a tsp of salt and a pinch of turmeric powder.
2) Cut gobi florets into medium size, rinse and add it to the boiling water.
3) Let it cook for 3 - 5 mins in simmer. Drain and keep it aside.
4) In a bowl take gram flour, rice flour, ginger garlic paste (optional), red chili powder, cumin powder, garam masala, asafoetida, food color and salt.
5) Mix well or sieve it once or twice. Make a smooth batter by adding water little by little.
6) Make sure there are no clumps. It should be of idly batter consistency.
7) Heat the oil, Take each floret, dip it in the batter and deep fry it in oil. Make sure each floret is well coated with batter.
8) Fry until golden brown and then drain it and put it in kitchen tissue to absorb excess oil.
9) Serve it with your choice of chutney or sprinkle some chaat masala over it to spice it up a little bit.
Note:
1) If you are a calorie watchers, try baking them. But make the batter thicker. Bake it at 350 for 10 - 15 mins. Flip and bake again until crispy and golden color.
2) Use a pinch of baking soda for a more crispier bajji.
3) Instead of rice flour, add maida (all purpose flour) for soft textured bajji.
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.
My mom does this as a evening snack. Weekly once was our gobi day. So mom tries variety of gobi dishes for evening snack. It is a very simple and easy recipe to make. It is always better to make snacks at home and enjoy than to eat outside. This even goes well with variety rice like lemon rice, tamarind rice, curd rice.
Ingrecients:
Cauliflower / Gobi - 1
Gram flour - 1 cup
Rice flour - 2 tbsp
Ginger garlic paste - 1 tsp (optional)
Red chili powder - 2 tsp
Cumin powder - 1 tsp
Garam masala - 1 tsp
Asafoetida - pinch
Turmeric powder - pinch
Red food color - pinch ( optional)
Salt as required
Water as required to make a batter and to cook gobi
Oil to deep frying
Procedure:
1) Bring water to boil with a tsp of salt and a pinch of turmeric powder.2) Cut gobi florets into medium size, rinse and add it to the boiling water.
3) Let it cook for 3 - 5 mins in simmer. Drain and keep it aside.
4) In a bowl take gram flour, rice flour, ginger garlic paste (optional), red chili powder, cumin powder, garam masala, asafoetida, food color and salt.
5) Mix well or sieve it once or twice. Make a smooth batter by adding water little by little.6) Make sure there are no clumps. It should be of idly batter consistency.
7) Heat the oil, Take each floret, dip it in the batter and deep fry it in oil. Make sure each floret is well coated with batter.
8) Fry until golden brown and then drain it and put it in kitchen tissue to absorb excess oil.
9) Serve it with your choice of chutney or sprinkle some chaat masala over it to spice it up a little bit.
Note:
1) If you are a calorie watchers, try baking them. But make the batter thicker. Bake it at 350 for 10 - 15 mins. Flip and bake again until crispy and golden color.
2) Use a pinch of baking soda for a more crispier bajji.
3) Instead of rice flour, add maida (all purpose flour) for soft textured bajji.
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.
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