Wednesday, May 22, 2013

Cauliflower Pakoda | Cauliflower Pakora Recipe

I generally don’t prefer to spend time on doing snacks. I prefer to avoid recipes which are deep fried for health concerns. Just to avoid making all this bajjis and bondas, I don’t even have a rack for besan in my kitchen. But now am pushed to get a packet of besan to make use of the frozen cauliflower-broccoli packet which is sleeping in my refrigerator for a long period. TH doesn’t like cauliflowers and broccoli even if it is cooked to perfection. I wanted to make him eat those and the climate which is raining here for almost a week insisted me to cook a pakoda/pakora (which ever u call)…

Who will not like to have a delicious, hot and spicy cauliflower pakoda with a cup of cardamom tea in this chill and rainy climate? Try this out and let me know the comments … 

Preparation time: 5 minutes
Cooking time: 10-15 minutes
Serves: 4-5


1 cauliflower-medium
½ cup besan/chick pea flour
2tbsp rice flour
1tsp all purpose flour
Salt (as needed)
1 ½ tsp Chilli powder
½ tsp chat masala (optional)
Oil (for deep frying)

How to make it:

  • Cut the cauliflower into small florets. Wash with clean running water.
  • Keep the florets in hot water along with turmeric powder and salt for about 10-15 minutes. This helps to get rid of the dirt inside the florets.
  • Drain the water completely and set aside.
  • In a mixing bowl, mix all the flours with salt and chilli powder. Make a paste of it by gently adding the water to it. Adding chat masala is optional.
  •  Coat the cauliflower florets into the paste. Coat evenly.
  • Heat oil in a kadai/wok and add the coated florets into the hot oil.

  • Fry till it turns golden brown. Drain the excess oil.

I used few broccoli florets along with the cauliflower. For broccoli, just blanch the florets in hot and cold water and follow the rest steps. Both tasted good.

  1. Make sure the oil is really very hot. Else, there is chance for the florets to absorb lots of oil inside.
  2. Keep the flame in medium-high while deep frying. Don't reduce the flame in-between.
  3. Do the deep frying step just before serving, or else it will become soggy.