Cauliflower pakoda recipe | Cauliflower pakoda

Cauliflower pakoda recipe with video
Cauliflower pakoda | Gobi pakora is an easy and tasty tea-time snack made with cauliflower. I have already posted the gobi 65 and veg pakora recipes, but this one is more of a South Indian-style cauliflower pakoda. I just sprinkled a little chaat masala in the last to enhance the flavor. You can serve this as a tea-time snack or as an accompaniment to a South Indian meal. We used to have this cauliflower pakoda with curd rice too. Try out this crunchy cauliflower pakora and let me know how it turned out.

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Cauliflower pakoda recipe

South Indian style crispy cauliflower pakoda recipe

Course Accompaniments, Snack

Cuisine Indian

Keyword no onion garlic recipes, tea time snacks

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 3

Author Jeyashri suresh

Ingredients

• 2 cups Cauliflower florets
• ½ cup Besan | Kadalai maavu
• ¼ cup Rice flour
• 1 tsp Red chili powder
• Salt as needed
• a pinch Baking soda
• Oil for deep frying
• 2 pinches Chaat masala optional

Instructions

• Wash the cauliflower florets and keep them aside.
• In a pan, add water and a little salt. Bring it to a boil.
• Add the cauliflower florets to this and let them stay in hot water for a minute.
• Drain the water completely and keep it aside.
• In a bowl, add the besan, rice flour, red chili powder, baking soda, and salt.
• Add a little water and make a thick paste without any lumps.
• The consistency should be slightly thicker than idli batter. Beat the mixture with a spoon nicely to get a nice, airy batter.
• If you add more water by mistake, add 1-2 tablespoons of rice flour to bring it to the right consistency.
• Add the cauliflower florets to this, mix well, and let them coat evenly with the batter.
• Heat the oil for deep frying. When it is hot, bring the oil to a medium heat, add the cauliflower florets, and fry in batches.
• Let this cook until golden brown on the outside.
• Once it is done, take it out of the oil with a kitchen towel.
• When it is hot, sprinkle some chaat masala over it and serve it hot. Adding chaat masala is optional; you can skip this, too.

Video

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Notes

. You can add ginger garlic paste to the batter.

2. Ajwain | Omam can also be added to the batter.

3. Ensure the batter is not too thin; otherwise, it will not form an even coating and will absorb oil.

4. Keep the cauliflower florets ready and mix the batter just before frying.

5. I made the mixture in one shot, kept one batch without frying in the refrigerator, and fried it after 3 hours. It turned out pretty well.

6. Do not fry in a low flame. It will make the pakoras soggy.

7. Finely chopped coriander leaves can be added to the batter to enhance flavor.

8. Enjoy the cauliflower pakoras (cauliflower pakodas) with ginger tea or filter coffee.

 

Method:

• Wash the cauliflower florets and keep them aside.
• In a pan, add water and a little salt. Bring it to a boil.
• Add the cauliflower florets to this and let them stay in hot water for a minute.
• Drain the water completely and keep it aside.

• In a bowl, add the besan, rice flour, red chili powder, baking soda, and salt.
• Add a little water and make a thick paste without any lumps.
• The consistency should be slightly thicker than idli batter. Beat the mixture with a spoon nicely to get a nice, airy batter.

• If you add more water by mistake, add 1-2 tablespoons of rice flour to bring it to the right consistency.
• Add the cauliflower florets to this, mix well, and let them coat evenly with the batter.

• Heat the oil for deep frying. When it is hot, bring the oil to a medium heat, add the cauliflower florets, and fry in batches.
• Let this cook until golden brown on the outside.

• Once it is done, take it out of the oil with a kitchen towel.
• When it is hot, sprinkle some chaat masala over it and serve it hot. Adding chaat masala is optional; you can skip this, too.

Notes:

1. You can add ginger garlic paste to the batter.
2. Ajwain | Omam can also be added to the batter.
3. Ensure the batter is not too thin; otherwise, it will not form an even coating and will absorb oil.
4. Keep the cauliflower florets ready and mix the batter just before frying.
5. I made the mixture in one shot, kept one batch without frying in the refrigerator, and fried it after 3 hours. It turned out pretty well.
6. Do not fry in a low flame. It will make the pakoras soggy.
7. Finely chopped coriander leaves can be added to the batter to enhance flavor.
8. Enjoy the cauliflower pakoras (cauliflower pakodas) with ginger tea or filter coffee.