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Heat the oil to 180C (355F) or until a little bit of batter dropped into the oil bubbles. Put a few cauliflower florets into the batter and turn so that they are well coated. Don’t dip all the cauliflower florets at once as you’ll overcrowd the pan. Aim for 4-6 pieces at a time.. Add chopped coriander, chili, and sliced onions, and mix well with a spoon until the batter covers the onions. Fill a deep pan or a wok with vegetable oil to a depth of 5-6 cm and heat the oil to 180° C (356° F). Check the temperature of the oil by dropping in a small bit of the mixture.
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The potatoes are cooked, tempered, and well-spiced before being dipped in batter and deep-fried. Different parts of the country use different lentils for the batter, be it gram flour, chickpea flour, rice flour, all-purpose flour, black gram flour, and even wheat flour. 10. Khakhra. Nimesh Dusra/Shutterstock.. In Hindi “Aloo” means “potato” and pakora are traditional Indian gram flour fritters. Aloo pakora is a popular Indian snack where sliced potatoes are dipped in spiced gram flour batter and deep fried to perfection. It only needs basic spices like red chilli powder, turmeric powder, garam masala, carom seeds and ginger garlic.
