Cauliflower Bhonda Ingredients:

Gram flour 2 cups.

Cauliflower ½ kg.

Ginger, sliced 1" piece Pomegranate seeds, crushed 1 tbsp. 

Coriander seeds, coarsely ground ½ tsp.

Cumin seeds 1 tsp.

Ajwain ¼ tsp. Soda A pinch

Chili powder to taste 

Ghee 2 tbsps.

Oil for deep frying as required Salt To taste

Cauliflower Bhonda Preperation:

1. Blend flour, ginger, soda and all the seasonings together by adding little water to form a batter of medium consistency.

2. Then stir in the ghee and keep aside for ½ an hour.

3. Break the cauliflower florets and parboil them.

4. Once cool dip them in the pakoda batter and deep fry till golden brown in colour.

5. Serve hot with chutney.