Cauliflower is a much-loved vegetable. Most people use only its florets in cooking and discard the hard stem (danthals, as they are known in Hindi) as it does not soften very easily and has thick fibers that are difficult to digest.
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…