Phodiyo (plural for Phodi) are made with fresh vegetables. These are not to be confused with Bajey which are like the bajjis of Tamilnadu or the pakoras of the North. While bajeys are coated with gram flour batter and deep fried, phodiyo are smeared with spices and then deep fried. With bajeys you run the risk of leaving the vegetable uncooked, but with phodiyo, there is not the slightest chance.
These cauliflower crisps are very unusual and everytime they are made (which is rare to start with) they disappear before I can get to them.
1 cup Cauliflower florets
1 tsp Chilli Powder
1 tsp Cumin Seeds1/2 tsp Turmeric Powder
2 tsp Lime Juice
2 tbsp Gram Flour
Salt to Taste
Oil for deep frying
Mix the salt, chilli powder, turmeric powder and cumin seeds together and make a paste using the lime juice. Apply this to the cauliflower florets like a marinade and leave aside for 10-15 minutes. Alternatively, you can place all the ingredients (including the cauliflower florets) in a vessel and mix them.
Heat the oil in a kadhai.
The florets will have released some water by this time. Add the gram flour to the florets so that it absorbs the water and mix well.
Deep fry the florets in the oil and drain on a paper towel.
Enjoy these as snacks on a rainy day, as an accompaniment to your meal or serve them as starters when you have guests. Better still, have these ready when you sit down for a drink on leisurely evening. These will take you to heaven before you even say "yummy!"
I intend to try and bake these "Nupur style" the next time I make them.
This is off to dear Asha for the RCI Karnataka event. Now you all know why she had to get her eyes fixed before this event. I have started to flood her mailbox and we're less than 2 weeks into the event.