Flower kåls-pakoras

Ingredients for Flower kåls-pakoras

Instructions for Flower kåls-pakoras

To prepare the Flower kåls-pakoras recipe, please follow these instructions:

Low in a Bowl a dough of spices, chickpea flour (or chickpeas that have been pulverized in a blender) and water. The consistency should be like a little thick pandekagedej. You can easily increase the Spice amount if you are not afraid of strong food and it is delicious to the mixing chopped parsley in the batter or sprinkle it over after pakorasne is fried.
Cauliflower head into florets á approx 3 cm in diameter and soaked/reversed in the dough.
The oil is warmed up in a pan, and the dough-wrapped blomkålbuketter be laid down in oil 4, 5 at a time depending on how big the pot is and deep fry a few minutes. They must be covered with oil and must not be too close when they FRY.
Pakoras can be served warm or lukewarm. They are used as snacks to cocktails, but can also be used as an accompaniment for various Indian dishes.
You can use all sorts of slalgs vegetables but cauliflower or brokoli tastes best!
It is a good idea to make a dip á la relish to or just servers those with Sweet Chilli, available in all greengrocers on bottle