5/5 (3)

This Cauliflower pakoda is my mom’s specialty snack. Every time, any guest comes to our house, she use to make this pakoda within 30 minutes of time. Not only she does it quickly, but very tastier as well. I had to try this recipe many times before perfecting it. Even now, I would say that my mom’s one tastes better than mine.

Even picky kids definitely like cauliflower if given as pakoda. Eat it, as and when it is prepared. If you are going to consume an hour later, air fry for again 3 minutes before serving.

Servings : 4

Cook Time : 20 minutes

Preparation time : 10 minutes

Ingredients:

1. Cauliflower – 1 medium size
2. Besan flour – 1/2 cup
3. Rice flour – 1/4 cup
4. Corn flour – 1/4 cup
5. Turmeric powder – 1 teaspoon (divided)
6. Chilli powder – 1 teaspoon (spicy one)
7. Garam masala – 1/2 teaspoon
8. Ginger garlic paste – 2 teaspoons
9. Salt – as required
10. Water – Little more than 1/2 cup (for making the pakoda batter)
11. Vegetable oil – around 500 to 750 ml for deep frying (oil quantity depends on the size and shape of your vessel)

Method:

1. Cut the cauliflower into small florets and keep it aside. Meanwhile, bring a large pot of water to a boil. Add the cauliflower florets, 2 teaspoons salt, 1/2 teaspoon turmeric powder into the boiling water and switch off after 3 minutes. Remove the cauliflower from the boiling water immediately after 3 minutes using a strainer as shown below. Let the water drain for 5 minutes.

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2. Now lets make the pakoda batter:

Besan flour : Rice flour : Corn flour ratio is 2:1:1.

Add the besan flour, rice flour, corn flour, turmeric powder, chilli powder, garam masala, salt (minimum 1 teaspoon), ginger garlic paste and add water little by little to form a batter. It should not be too thick or too thin, but it should evenly coat the florets.

Put all of the florets into the batter as shown in the above picture and mix gently. Coat all the florets evenly with the batter. Taste the batter and add more salt or spice if needed.

3. Now lets fry the pakodas..

Take a deep vessel or kadai, pour 500 to 750 ml of oil (any oil like peanut oil, vegetable oil or canola oil) and heat it. Oil quantity depends on the size of your vessel.

Just place the palm of your hand little above the kadai to feel the heat of the oil(don’t keep the hand too close). That means the oil is hot. Once the oil is hot, drop the florets into the oil gently. If the oil is not hot, the pakodas absorb too much oil. And if the oil is too hot (fumes coming from it), the pakodas turn brown quickly, but the inside will remain uncooked.

Do not crowd the pan too much. Split them into 2 or 3 batches and fry.

4. Fry for 4 to 5 minutes both sides and then place them on a paper towel to absorb excess oil. Serve it with tomato ketchup. Enjoy!

Notes:

1. Always remember that Besan : Rice : Corn flour ratio is 2 : 1 : 1. Hence maintain this ratio if you are adjusting the flour for the batter when it becomes too thin.
2. Also blanch the cauliflower florets only for 3 minutes, not more than that.
3. Drain the water fully after the cauliflower is blanched. If not, the pakoda batter might become thinner.