Other Recipes

Onion Pakoda

Onion Pakoda

Elevate your evening chitchat sessions with your family by serving a plate full of crispy, piping-hot Onion Pakodas. Here’s an easy recipe that will help

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Mushroom Fry

Mushroom Fry

Description: If you want to prepare a wholesome yet satisfying dinner delicacy, then Mushroom Fry is a dish that is sure to leave your guests

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Beetroot Cutlet

Beetroot Cutlet

Crispy on the outside, soft and flavorful inside, these Beetroot Cutlets have just the right hint of spice to make you want to have more.

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Sweet Potato Chaat

Sweet Potato Chaat

Tantalize your taste buds with the lip-smacking and irresistible taste and flavors of Sweet Potato Chaat. Check out this easy recipe and make this Chaat

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Gajar Halwa

Gajar Halwa

Indulge in the warmth of slow-cooked carrots, milk, and ghee, sweetened to perfection. A classic Indian dessert that feels like a hug in every spoonful.

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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!

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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.
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