FOR THE FRITTERS
1/2 kg cauliflower head cuts into small florets with stem about 1.25 to 1.5 inches in length and 1 inch wide
Juice half a lime
1 teaspoon ginger garlic paste
1/4 teaspoon turmeric
2 tablespoons finely chopped fresh coriander or cilantro leaves
2 green chillies very finely chopped
FOR THE BATTER
1/2 cup chick pea flour or besan
2 tablespoons rice flour
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
1 teaspoon salt
Heat a large saucepan of water on a high flame. When it reaches a boil immerse the cauliflower florets in the boiling water. Let sit 2 minutes, then drain completely.
Wash the cauliflower in cool running water and drain completely.
Combine the lime juice, coriander leaves, green chillies, turmeric, garlic ginger paste and salt. Toss well to coat all the florets. and let sit covered 20 minutes.
In a mixing bowl combine the ingredients for the batter. Using a tablespoon add the flours and spices to the cauliflower 2 tablespoons at a time. Stir well. Allow the flours to absorb the liquid in the florets. Keep adding flour until it clings to the cauliflower. Add water if required a tablespoon at a time.
Do not create a wet runny batter. You want the pakoras to be crispy. The more water you add the more oily and soft the fritter will be. Stop adding the flour once you have a thick sticky, clumpy batter. Taste for seasoning and adjust.
Heat 2.5 inches of oil in a small kadai or wok on high heat. When oil is hot but not smoking reduce flame to medium. Fry one pakora until golden brown. Drain and taste for doneness and salt.
Adjust salt in batter if required.
Repeat with remaining fritters. Serve warm with ketchup or a chutney of your choice.