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Cauliflower Pakoda Recipe

Cauliflower Florets dunked in batter and deep fried to golden. This is always equal to bliss
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Snacks
Cuisine: Indian
Servings: 2
Author: Anusha Praveen


  • Cauliflower florets 3 c
  • Salt a pinch
  • Turmeric powder ½ tsp
  • Water 6 c
  • For The Batter
  • Besan/ Kadala Maavu/ Chickpea flour ¾ 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 ½ 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.

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