Tweaking recipes for making them delicious has always been a part of the seasoned cook's repertoire.And why not? Is it not a brilliant idea to have some fun in our warm,comforting kitchen which motivates our culinary creativity? As an added bonus we get to devour some really amazing treats as a result of those tweaking...at times so good,they go gourmet e.g. browned butter in baked goodies,sea salt in caramel,chili flakes in chocolate,balsamic in roasted veggies,Worcestershire sauce in cocktails...unlimited tweaks,unlimited scrumptious creations...J
In India,monsoons are synonymous with making and devouring Pakoras(fritters) of all kinds,shapes and sizes and they make for lip-smacking starters/snacks. Last weekend,the torrential downpour inspired us to try out our favorite Gobi Pakoras(cauliflower fritters).....but this time with a twist...we added soup mix powder while making the batter...YEAH! and must we say we were overly happy with the crispy outcome...J
These soup-mix battered pakoras can be used to make Gobi Manchurian(an Indian-Chinese delight,recipe will follow later),they taste all the more delicious...J
It is lots of fun to add something zingy to one of your favorite recipe and discover its new,scrumptious taste.
Have you tried adding some zing into your recipes lately? We would love to know...J
Have A Crispy Good Day & Happy Cooking!!!
Serves:4-6 people (as a light snack)
addition of fresh herbs...aromatic dish
finely chopped to ensure even distribution
⁕1 small head cauliflower,cleaned,trimmed,tough stems removed and cut into bite sized florets
⁕5-7 small cloves garlic(or use 3 large sized) peeled and finely chopped
⁕3-4 green chilies(increase or decrease the amount according to choice),stems removed and finely chopped
⁕1/2 handful of fresh cilantro leaves(you may use any fresh herb of your choice.e.g.parsley/mint by adjusting the right amount needed) cleaned and finely chopped
⁕1 tablespoon soy sauce
⁕2 teaspoon tomato ketchup
⁕2 teaspoon green chili sauce
⁕80-100 grams of ready made soup mix powder(we used hot-sour mix and mushroom mix)
⁕1/3 cup besan(chick-pea flour)
⁕salt to taste(use lesser than usual as soup mix and soy sauce contain added salt)
⁕oil for frying
Process: JUST 2 SIMPLE STEPS...MIXING + FRYING....LET US SEE HOW J
Take the cauliflower florets into a large bowl,add the chopped herbs and mix well.
ready to mix
Now add soup mix powder,pour the sauces,add some water(about 1/4 cup) and mix gently till the batter coats the florets properly. Do not worry if it is slightly watery,adding chickpea flour will bind it well...
florets well coated with soup-mix
Next,add the chickpea flour and salt and mix well till the batter gets thicker and coats the florets well. You may increase or decrease the amount of chickpea flour to get the batter of right consistency,see that it is not too runny.
For frying the pakoras/fritters, heat that much oil as will cover a batch of florets in a wok/skillet. Let the heat be on high,once oil is well heated,turn heat to medium and gently drop a small batch of the battered cauliflowers into the oil taking care not to over-crowd the wok.
But,before you proceed,let us share how to know the oil is rightly heated.When you feel the oil is hot enough,take a small spoonful of the batter and gently drop it into the oil.If it starts sizzling right away then oil temperature is perfect for the pakoras.
After the fritters brown by a few shades,gently flip them to fry the other side. Flip and fry in medium-high heat till fritters are cooked and crisp. Repeat for rest batches and turn off heat.
Transfer these crispy fritters into absorbent paper for a few minutes.Serve immediately with your favorite ketchup/dip/chutney for delightful snacking.
A From The Blogger’s Keyboard
ü Deep frying, if done properly at the right temperature results in crispy goodies that are not at all soggy.
ü The right temperature is crucial for frying these fritters. Please refer to the step(given in the process section) used for checking the oil temperature before cooking the fritters.
ü While frying, maintain a medium-high heat for right crisping of these goodies.
ü Cauliflower florets should be bite sized to ensure perfect cooking.
ü Play around with your favorite seasoning…may be a dash of Worcestershire sauce or some freshly grated ginger will work great for you.
ü After adding the chickpea flour, the batter must thickly coat the florets and must not be runny.
Hope you love devouring these fritters as much as we did...Have A Beautiful Day!!!