Cauliflowers are all over the markets now. Big heads of glorious white swathed in crunchy green leaves. Delight. I mean, what can one not make with cauliflower? Its such a versatile vegetable and yet, sometimes so underestimated. While the Gobi 65 and chili gobi are very popular recipes in India, there are umpteen other ways to eat cauliflower and these pakods just happen to be one of them. These are a lovely snack by themselves on a cold wintry evening or you can fry them up and serve as a side for lunch or dinner. Whatever you do, i promise, this will take you to that glorious glorious deep fried heaven.
Cauliflower Pakoda Recipe
- Cauliflower florets 3 c
- Salt a pinch
- Turmeric powder 1/2 tsp
- Water 6 c
- For The Batter
- Besan/ Kadala Maavu/ Chickpea flour 3/4 c
- Rice flour 1 tsp
- Corn flour 1 tsp
- Baking soda a small pinch
- Curry leaves a sprig
- Grated ginger 1 tsp
- Red chili powder 2 tsp
- Salt to taste
- Water as required
- Oil for deep frying
- Bring to a rolling boil 6 c of water along with salt and turmeric.
- Switch off the flame.
- Dunk the florets in the water in such a way that they are completely immersed.
- Close and let rest for 2 mins.
- After two mins, drain water completely and dry the florets on kitchen towels.
- For the batter, add all the dry ingredients in a large mixing bowl.
- Whisk well.
- To this, add water gradually and make a runny batter like that of batter made for frying bondas. I used about 1/2 c water here but it really is eye balling.
- Once done, heat oil for deep frying,
- Dip the florets in the batter and coat them well.
- Fry them in batches of two to three until golden brown.
- Drain on kitchen towel.
- Serve hot.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.