Cauliflower Pakoda

                                                           Cauliflower Pakoda

      Cauliflower or Gobi as it is widely known is a favorite for many. Cauliflower is a seasonal vegetable, consuming this veggie has considerably increased in the resent years.
      It is widely used in north Indian cuisine as Gobi Paratha, Gobi Masala  etc. Whenever I tried cauliflower pakoda, it was crispy for an hour, after that it became soggy. So this time, I tried using besan, rice flour, corn flour in 1:2:2 proportion.
      It  came out really well and stayed crispy for many hours. Now coming to the recipe

Ingredients:                                                                                           Ratio
Besan flour : 1 table spoon                                                 Besan flour : Rice flour : Corn flour
Rice flour : 2 table spoons                                                                     1 : 2 : 2
Corn flour : 2 table spoons
Salt as needed
Cauliflower : Medium sized one
Chilli powder : 1 tea spoon
Garam Masala : 1/2 tea spoon
Food Color : A pinch (Optional)
Ginger garlic Paste : 1/2 tea spoon
Water as needed
Oil for frying

Method:
1. Cut cauliflower into flowerlets, wash it well
2. Rinse it well in hot water with salt and turmeric and keep it aside.
3. Add the three flours, chilli powder, garam masala, ginger garlic paste, mix it well. Set it aside for 5 minutes.
4. Heat oil in a wide pan over medium flame. When the oil is hot, drop in the flowerlets 7 to 8 at a time.
5. Fry it till it turns golden color  and crisp.
6. Take it out. Cool it and serve.

Note:
1. Make sure to rinse the flowerlets only for a few seconds, otherwise it becomes too soft and fully cooked and you will end up with soggy pakoda.