Other Recipes

Paneer Pasanda

Paneer Pasanda

Paneer Pasanda is a rich North Indian curry prepared by stuffing paneer slices and cooking them in a smooth, creamy gravy. It is mildly spiced

View Recipe »
Veg Kadai

Veg Kadai

Vegetable Kadai Gravy is a robust, aromatic dish made with mixed vegetables cooked in a spiced, tomato-based gravy. It is known for its bold flavors

View Recipe »
Shahi Paneer

Shahi Paneer

Shahi Paneer is an all-time loved curry made with soft paneer cubes simmered in a rich blend of cashews, cream, and spices. Its irresistible flavor

View Recipe »
Fried Okra

Fried Okra

Fried Okra is a crisp and flavorful side dish made by coating fresh okra in a light-spiced batter and frying it to golden perfection. Its

View Recipe »
Banana Halwa

Banana Halwa

Banana Halwa is a dessert whose smooth texture and sweetness make it a comforting treat that’s perfect for all occasions. It is a delightful treat

View Recipe »
Paneer 65

Paneer 65

Paneer 65 is an all-time loved appetizer that brings the richness of paneer and bold South Indian flavors together. It is a go-to favorite for

View Recipe »

Cauliflower Pakoda

Description: Cauliflower Pakoda is an all-time favorite snack of almost every Indian across the globe. Be it a chit-chat session over tea, a movie session, or a game night with friends, this crispy pakoda never fails to be the star of all occasions. Check out this easy recipe and prepare it today!

Pinterest
Twitter
Facebook
Email

YIELDS

1 Serving

PREP TIME

25 mins

COOK TIME

25 mins

TOTAL TIME

50 mins

Ingredients

Primary Ingredients

Ingredients for Garnishing

Method

  1. Take a pan, add enough water and a bit of salt, and let it boil.
  2. Break the Cauliflower into florets of medium size.
  3. Rinse them, and once done, add them to the boiling water.
  4. Turn off the heat and keep the Cauliflower florets immersed for 10 to 12 minutes.
  5. Once done, drain the water.
  6. After that, take a pan and marinate the Cauliflower florets with Chilli Powder, Turmeric Powder, Ginger Garlic Paste, and Garam Masala.
  7. Mix them well and keep the marinated Cauliflower florets aside.
  8. Take another bowl and prepare a batter using Chana Besan, Baking Powder, Asafoetida Powder, Salt, and water.
  9. Once done, add Ajwain to the batter and mix well.
  10. Now, heat some oil in a kadai.
  11. When the oil is heated well, dip each of the marinated Cauliflower florets in the batter.
  12. Once you coat the Cauliflower florets finely with the batter, add them carefully to the kadai.
  13. Keep frying all sides of the Cauliflower florets well until they turn crispy and golden.
  14. Once they are fried, take them out of the kadai and put them on paper towels to eliminate excess oil.
  15. Serve the Cauliflower Pakodas hot with mint or pudina chutney.