Episode 4 of my Ramadan Iftar Series are these delicious Cauliflower Pakoras/Fulkopir Bora!

Easy to whip up with just a few ingredients. This cauliflower Pakora is one of my favorite fried items available during Ramadan in Dhaka.

For the Crispiest Batter:

1. Sift your flours/starches to get rid of lumps
2. Use ice cold water to make your batter (I throw a few ice cubes into my room temp water for this and let them melt a little).
3. Let your batter rest for about 20 minutes.
4. The thinner you cut your cauliflower the crispier it will be, but I do like a nice thick bite of cauliflower in my pakoras, so I leave them rounded. The moisture from the cauliflower will make the batter softer. Both versions are delicious so try it out either way!
5. Always fry on medium heat so your pakora has time to release all of its moisture without getting burnt
6. Strain on a wire rack to let the oil drain but also so that they don’t steam and get soggy.

Make ahead instructions:

Since these pakoras are best right after frying (can get soft after), it might be difficult to time your iftar around it. You can always fry them ahead of time, a minute or two underdone. Then let them cool and store on the counter or in the refrigerator. Right before you’re ready to serve, give them another fry for just a couple minutes until they’re nice and crispy again.

You can also reheat them in the airfryer in general.

You can watch the full process in this video!

INGREDIENTS  

• 1 head of cauliflower
• 1 1/2 tbsp salt (for blanching) or 1/4 tsp (for raw cauliflower)

Batter

• 1/2 cup besan
• 1/4 cup corn starch or rice flour
• 1/2 tsp salt
• 1/4 tsp sugar
• 1/2 tsp red chili powder
• 1/4 tsp turmeric powder
• 1/4 tsp gorom mosholla/garam masala
• 1/4 tsp baking soda
• 1/2 tsp ginger paste
• 1/2 tsp garlic paste
• 1/4 cup Cilantro (chopped)
• 1/3 cup ice cold water (+- 1 tbsp as needed)

INSTRUCTIONS 

Prep

Wash your cauliflower, then slice in half.

Carve out the middle and take it out.

Then cut into small florets. about 1 1/2 inches in size

Now you can use them raw and season with a bit of salt. Or for soft centers, blanch in salted boiling water for just a minute.

Then let drain on a wire rack to cool and dry.

You can also put them into an ice bath before drying for a more crunchier texture.

Batter

Put all your batter ingredients (except water) in a bowl. Pour in ice chilled water bit by bit.

Whisk for a few minutes to get a lump free batter.

Then add in your cooled cauliflower. Mix everything together gently.

If the batter gets too thin from any moisture from the cauliflower, you can always add in a bit more besan (gram flour)

Frying

Heat your oil on medium high. Check to see if the oil is hot by dropping in a tiny piece. it should bubble up in a second.

Then gently place your cauliflower pieces into the oil one by one or several at a time, whichever you’re comfortable with.

Flip them over as soon as possible. Separating the pieces if they clump together.

Then let them fry for about 8 to 10 minutes until nice and golden brown, flipping them over a few times to get all sides.

Take them out, strain on a wire rack for a bit, and serve immediately.