Cauliflower And Fenugreek Pakodas The flavours of cauliflower and fenugreek leaves blend well in these pakodas. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 19 Dec 2014 in Recipes Course New Update Main Ingredients Cauliflower, Fenugreek Leaves Cuisine Indian Course Snacks and Starters Prep Time 11-15 minutes Cook time 16-20 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Cauliflower And Fenugreek Pakodas 250 grams Cauliflower 1/2 bunch Fenugreek Leaves chopped 1 tablespoon Ginger finely chopped 1/2 teaspoon Carom seeds (ajwain) 2-3 Green chillies chopped 1/2 teaspoon Dried fenugreek leaves (kasoori methi) powder a pinch Baking soda 1 cup Gram flour (besan) 2 tablespoons Rice flour to taste Salt 1/2 teaspo Chaat masala to deep fry Oil Method Add salt to fenugreek leaves and set aside for ten to fifteen minutes. Squeeze out excess water. Grate cauliflower and put into a bowl. Add fenugreek leaves, ginger, carom seeds, green chillies, dried fenugreek powder, lemon juice, baking soda, gram flour, rice flour, salt and half teaspoon chaat masala. Add little water gradually and mix well to a thick mixture. Heat sufficient oil in a kadai. With damp hands make balls of the mixture and slide into hot oil. Deep-fry, turning sides, till golden and crisp. Drain on absorbent paper. Serve hot sprinkled with chaat masala. Nutrition Info Calories 660 Carbohydrates 36.1 Protein 19.5 Fat 48.6 Other Fiber Iron- 29.2mg #Baking soda #Carom seeds (ajwain) #Cauliflower #Chaat masala #Dried fenugreek leaves (kasoori methi) #Ginger #Gram flour (besan) #Green chillies #Oil #Rice flour #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article