Cauliflower Pakoda Recipe

If its winter then it definitely means the deep fried food monster that has hibernated since summer in me has awoken. Somehow, for reasons unknown, i suddenly give up on being that health freak who loads up her dinner plate with salads, come winter. Maybe its the nip in the air. Or maybe that fragrance that fills up my kitchen while i make some crispy bondas filled with the newest of potatoes and the greenest of peas. Or perhaps its the bountiful produce that i come by only during winter. But whatever it is, once the monster is awake, it has to be sated or it simply wont do. The H understands how this phase works. If i do not heat my wok to fry away, i ll transform into this zombie and begin obsessing about how fat is essential to keep my skin nice and shiny during winters. So, yes he lets me do the frying and i let him do the eating. And when i m not too tired after all the frying, i ll probably cuddle up next to him to pinch off a bite or two from his plate. That s how it works in this Praveen household. We love deep fried in winter. Period. Hey, sorryi cant say period now. We love seasonal producedeep fried in winter. Period. Yup, this sounds better.

 Cauliflowers are all over the markets now. Big heads of glorious white swathed in crunchy green leaves. Delight. I mean, what can one not make with cauliflower? Its such a versatile vegetable and yet, sometimes so underestimated. While the Gobi 65 and chili gobi are very popular recipes in India, there are umpteen other ways to eat cauliflower and these pakods just happen to be one of them. These are a lovely snack by themselves on a cold wintry evening or you can fry them up and serve as a side for lunch or dinner. Whatever you do, i promise, this will take you to that glorious glorious deep fried heaven.