Fulkopir Bora / Cauliflower Fritter

If you got utterly bored with curried cauliflowers then it is time to try something new. Deep fried crispy spiced gram flour coated cauliflower is perfect for the season of fall.

Fulkopir Bora / Cauliflower Fritter

Makes around 20 fritters

Ingredients:

1 medium cauliflower – cut into small florets

1 cup of besan / gram flour

½ tsp turmeric powder

2 green chillies – finely minced

½ tsp nigella seeds

1 tsp baking soda / 2 tsp ENO

A pinch of hing

Enough oil to deep fry

Method:

Take a big pot of water and let it come to a boil.

Throw in the cauliflower florets and blanch them in that boiling water for 7-8 minutes, or until you see the cauliflower stems becoming a little greenish in colour.

Drain the water through a colander and keep the blanched cauliflowers inside the colander for 10 minutes so that the cauliflower florets can become as much dry as possible.

Take the gram flour in a big bowl and add little water to make a thick paste.

Using the wire whisk whip the paste until it takes the consistency of the whipping cream and when dropped from a height, it falls like a ribbon.

Add the salt, turmeric powder, nigella seeds, hing / asafoetida and baking soda or ENO. Mix them well and keep aside.

Heat the oil to deep fry in a kadai. The oil should of medium temperature.

Drop one of the florets inside the batter and make sure that the floret is coated nicely with it. Pick that up and shake off the excess batter from it.

Drop the coated cauliflower inside the oil and fry on medium flame until the fritters are nicely golden brown from the outside. Make sure the oil is not too much hot as the fritters will not cook from the inside.

Once they are perfectly fried, take them out of the oil and place on a kitchen towel to soak off the excess oil. Follow the same process with the rest of the cauliflower.

Serve hot and immediately with some dal and rice.