2cups Cauliflower (cut as small florets)
1/4cup Spinach (chopped finely)
2tbsp Rice flour
1/2tsp Saunf powder
1tsp Red chilly powder
1/4tsp Turmeric powder
1/2tsp Ginger garlic paste
Oil for frying
- Add enough water to make a thick batter.
- Heat oil for deepfrying.
- Dip the cauliflower florets one by one into the batter, drop immediately to the hot oil.
- Fry the pakodas until they turns golden brown.
- Drain the excess of oil with a paper towel.
- Serve with ketchup.