Cauliflower Pakora

Pat the cauliflower pieces dry with paper towels to remove excess moisture, which helps them fry more evenly and prevents the batter from becoming soggy.

Combine chickpea flour, baking powder, cumin seed, red chili powder, and salt in a large mixing bowl, stirring well to distribute the spices evenly throughout the flour.

Add yogurt and water to the flour mixture, stirring until a smooth, thick batter forms that coats the back of a spoon but is still pourable.

Heat oil for deep frying in a heavy-bottomed pot or deep skillet to 350°F (175°C), using a thermometer to ensure the correct temperature.

Working in batches to avoid overcrowding, dip cauliflower pieces into the batter, ensuring they are fully coated on all sides, then carefully place them into the hot oil.

Fry the pakoras for 3–4 minutes, stirring occasionally with a slotted spoon, until they turn golden brown and crispy.

Transfer the cooked pakoras to a paper towel-lined plate to drain excess oil, keeping them in a warm oven at 200°F (95°C) while frying the remaining batches.

Allow pakoras to cool for 1–2 minutes before serving to ensure they are crispy on the outside while remaining tender inside.