Cauliflower Pakora Chaat

PREPARATION

1. In a mixing bowl, add 200 grams gram flour, 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon carom seeds, 400 milliliters water and mix it well to make a thick batter.
2. Take a cauliflower floret and dip it in the prepared batter.
3. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
4. Drain it on an absorbent paper and keep aside.
5. In a blender, add 30 grams mint, 20 grams coriander, 2 green chili, 1 teaspoon garlic, 30 grams onions, 1 tablespoon lemon juice, 1 teaspoon black salt, 1 teaspoon dry mango powder and blend it into a paste. Keep aside.
6. Take a deep pan, add 200 milliliters tamarind pulp, 70 grams jaggery, 1/2 teaspoon black salt, 1/4 teaspoon black pepper, 1/2 teaspoon cumin powder and mix it well.
7. Bring it to a boil.
8. Boil for 5 - 7 minutes on medium heat.
9. Remove it from heat and allow it to cool.
10. In a mixing bowl, add 400 grams curd, 1 teaspoon black salt, 1 tablespoon powdered sugar, 1 teaspoon cumin powder and mix it well.
11. Take a serving plate, add the fried cauliflower florets in it.
12. Add some prepared curd, prepared green chutney and prepared tamarind chutney on it.
13. Garnish with pomegranate and sev.
14. Serve.