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Cauliflower Bhonda

Gram flour 2 cups 

Cauliflower ½ kg.

 Ginger, sliced 1" piece Pomegranate seeds, crushed 1 tbsp. 

Coriander seeds, coarsely ground ½ tsp.

 Cumin seeds 1 tsp.

 Ajwain ¼ tsp. Soda A pinch

Chili powder To taste 

Ghee 2 tbsps.

Oil for deep frying As required Salt To taste

Preperation:

1.Blend flour, ginger, soda and all the seasonings together by adding little water to form a batter of medium consistency.

2.Then stir in the ghee and keep aside for ½ an hour.

3.Break the cauliflower florets and parboil them.

4.Once cool dip them in the pakoda batter and deep fry till golden brown in colour.

5.Serve hot with chutney.

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