Cauliflower Stem Pakodas
In summer, however, when prices of vegetables start skyrocketing, you need to ensure that every bit of the vegetables that you buy is utilized. That’s the time when you need to be able to use the danthals as well.
My recent experiment with making gobhi ganthal pakoras met with great success and I was pleasantly surprised to find them so wonderfully delicious. I reallh wonder why they are not as well-known as they deserve to be. It gives me great pleasure to share the recipe with you today.
Here are the step-by-step pics.
Wash the danthals thoroughly.
Place the cleaned pieces in a vessel. Cut them into smaller pieces and remove the hard parts and fibers.
Grind these in a mixie. Add some water , if required.
Take out the paste and put it in a vessel.
Add to it some besan (chana dal flour), ajwain, hing, red chilli powder, garam masala, amchur, and salt according to taste.
Scoop out portions of this batter with a tablespoon and deep fry these in hot oil in a karahi.
As soon as they turn brown all over, take them out and place them on tissue paper to remove excess oil.
Gobhi danthal pakoras are ready now. Enjoy them with a dip of your choice.
You can use them further as dahi wadas or koftas…
Innovations in Cooking
If you’re a North Indian, you must have, at some time of your life, eaten Besan-ka-chilla-with-green-chutney combination. For those of you who are not aware, besan chilla is a kind of a pancake prepared from a batter of besan, finely chopped onions, and green chillies.
I recently experimented with making the chilla-chutney combination with a slight variation of ingredients and the results were absolutely awesome!
For the chilla, I used grated cauliflower, ginger, green amla, green coriander, onions, and green chillies.
For the green chutney, I used green coriander, one tomato, grapes (both green and black), green pepper, and some gur.
Here are the step-by-step pics…
For the green sweet-sour chutney:
Grind these ingredients in a mixie.
1. Fruits and veggies
2. Add gur inside the mixie according to taste.
For the chillas:
1. Mix the ingredients (grated cauliflower, ginger, green amla, green coriander, onions, and green chillies) with salt, ajwain, asafetida, and other spices of your choice in a vessel.
2. Spread 2 teaspoons of oil on the pan and after a minute, pour 4 tablespoons of the above mixture on it. When the bottom side becomes brown, flip it over and wait till this also becomes brown.
Here is a useful tip. If you dip a piece of tissue paper in some oil-water mixture and rub this on the pan before cooking the chilla, you will have no problems with producing perfectly round and crisp chillas. When non-stick pans become old, they lose some of their non-stick quality and cause a lot of frustration when things don’t turn out as expected…
3. After both sides turn brown, remove the chilla from the pan and place it on a plate. Serve it with green chutney or any other dip of your choice.