Cauliflower Pakora

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Cauliflower Pakora


Pakora or Fritter also called as Pakoda, Pakodi, Bhaji, Bhajiya, is a popular snack across India and served in every restaurant, roadside stalls along with chutney and fried green chili. It is also popular in Pakistan and Scotland, Nepal, Bangladesh. In Maharashtra, it is popularly called as Bhaji or Bhaje. It is regularly prepared in every household using a variety of vegetables, gram flour, seasoned with some spices and deep fried. It goes well with dry garlic chutney or wet pudina coriander chutney or fried green chili. It is especially eaten during monsoon season and as an evening snack. In this recipe, I have used cauliflower florets with minimal seasoning

Cooking Time

Preparation Time :10 Min

Cook Time : 10 Min

Total Time : 20 Min


Serves : 4
  • 1 cups cauliflower florets (blanched in 2 cups of water + 1tsp salt)

  • 1 cups gram flour / besan

  • 1 tsp red chili powder

  • 1 tsp garam masala

  • 1/2 tsp asafoetida

  • 2 cups oil for frying

  • 1/4 tsp salt or to taste

  • 1/4 cups water or as required to make thick batter


  • Remove florets. Cut them evenly. Keep tender stems intact. In a wok or medium saucepan take water. Add salt. Bring it to boil. Add florets. Boil for 3-4 minutes. Switch off the flame. Remove with slotted spoon into a large bowl of cold water until cool. Strain and use.
  • In a bowl mix all dry ingredients except florets, oil, and water.
  • Add water slowly at a time and make a thick batter.
  • Heat oil in a pan or wok.
  • Dip blanched florets into the batter, coat them properly from all the sides and fry on a low- medium flame until golden and crisp.
  • Serve hot with dal rice or any dip or chutney.