Rainy days call for something warm, crispy, and utterly satisfying. When the weather turned gloomy today, my family craved a comforting snack to pair with steaming cups of tea. And what better choice than Cauliflower Pakodas, or fritters, made from a fresh head of cauliflower I had picked up at the local market? Everyone loved the idea, and soon, we were all in the kitchen, busy preparing this irresistible treat.
From separating florets to frying and brewing tea, it became a fun family affair. The result? A plate full of golden, crispy pakodas that vanished as quickly as they were made.
What are Pakodas?
A pakoda (also known as pakora or bhajji) is a popular Indian snack made by deep-frying vegetables, meat, or paneer (Indian cottage cheese) coated in a seasoned gram flour (besan) batter. Typically, the ingredients are mixed with spices such as turmeric, chili powder, cumin, and garam masala, along with herbs like coriander and curry leaves. The result is a crispy exterior that contrasts with a soft and flavorful interior.
Cauliflower Pakoda
These crispy Cauliflower Pakodas are the perfect blend of spice, crunch, and warmth—ideal for rainy days or any time you need a comforting snack.
Ingredients
- 1/2 head of cauliflower, separated into bite-sized florets
- 1 cup gram flour (besan)
- 2 tbsp corn flour
- 1 tsp chili powder (adjust to taste) + 1 tsp (for marinating florets)
- 1/4 tsp turmeric powder
- 1/4 tsp asafetida (hing)
- 1/2 tsp baking soda
- 2 sprigs of curry leaves, finely chopped
- Salt to taste
- Neutral vegetable oil, for frying
- Water as required
Instructions
Step 1: Prepare the Florets
Wash the cauliflower florets thoroughly. Bring a large pot of water to a boil and add 1/4 tsp turmeric powder and 2 tsp salt. Turn off the heat, add the florets, and cover. Let them stand for 5 minutes. Drain the florets—they should be tender yet crunchy.
Step 2: Spice It Up
If you like an extra kick of flavor, sprinkle the blanched florets with 1 tsp chili powder and a pinch of salt. Let them sit while you make the batter. You can avoid it if you are making a less spicy version.
Step 3: Make the Batter
In a mixing bowl, combine the gram flour, corn flour, chili powder, turmeric powder, asafoetida, chopped curry leaves, baking soda, and salt. Gradually add water, stirring until the batter is thick and smooth. It should cling to the florets without dripping off too much.
Step 4: Fry the Pakodas
Heat vegetable oil in a deep pan over medium heat. To test the oil, drop in a small dollop of batter—it should sizzle and rise immediately.
Dip a small batch of florets into the batter, ensuring they’re well-coated. Carefully lower them into the hot oil and fry until golden brown and crispy, flipping occasionally for even cooking. Repeat with the remaining florets.
Step 6: Serve and Enjoy
Serve the hot, crispy pakodas with a green chutney or ketchup, alongside a steaming cup of tea or coffee.
Nutrition Information:
Serving Size: 100 gramsAmount Per Serving: Calories: 220kCalTotal Fat: 12gSodium: 350mgCarbohydrates: 22gNet Carbohydrates: 22gFiber: 3gProtein: 5g
Why You’ll Love Cauliflower Pakodas
- Simple Ingredients: Made with pantry staples like gram flour and spices.
- Perfect for Any Occasion: Great as an appetizer, snack, or tea-time treat.
- Customizable: Adjust the spice level or add extra spices like garam masala and pair with your favorite dips.
- Crowd-Pleaser: A dish that brings everyone together in the kitchen and at the table.
These crispy Cauliflower Pakodas are the perfect blend of spice, crunch, and warmth—ideal for rainy days or any time you need a comforting snack.
We’d love to hear about your take on this recipe! Share your version of these crispy cauliflower pakodas and tag us on Instagram at @platefullofyumm. Drop a comment below and tell us how you enjoy them — whether it’s with your favorite chutney or a twist of your own!🌧️🍽️