Phulkopi’r bora are ideal to make in the gorgeous winter months, when cauliflower is in season. They are so easy to prepare that they make for excellent last-minute addition to the day’s menu. Golden-brown and crisp from the outside, and soft inside, these fried bora are best had with some hot rice and dal, although they make a pretty good snack too.
- 150 g phulkopi (cauliflower, 3-cm florets)
For the batter
- 50 g maida (all purpose flour)
- 1 pinch turmeric powder
- 3 g salt
- 8 g sugar
- 1 pinch kaalo jeere (nigella seeds)
- 2 g posto (poppy seeds)
- 1 pc green chilli
- 5 g mustard oil
- 75 g water
- black salt for serving
- Cut the cauliflower in 3-cm florets. Cover and steam for 3 minutes. Drain immediately.
- To make the batter, mix maida, turmeric powder, salt, sugar, kaalo jeere, posto, finely chopped green chillies, mustard oil, and water.
- In a frying pan, heat vegetable oil, 4-cm deep. Coat the florets in batter and gently lower into the oil.
- Fry evenly till golden.