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Punjab · Snack

Cauliflower Pakora

Traditional 22. Cauliflower Pakora recipe

🧺 Ingredients

• 500g cauliflower florets, small to medium
• 1 cup besan (gram flour)
• ¼ cup rice flour
• ¾ tsp salt
• ½ tsp ginger, finely minced
• ½ tsp ajwain (carom seeds)
• 1-2 green chilies, finely chopped
• 1 tbsp fresh curry leaves, chopped
• ½ cup water (approximately)
• Oil for deep frying
• Chaat masala for garnish

👩‍🍳 How to make Cauliflower Pakora

1. Prepare cauliflower (5 mins): Choose small-medium florets (3-4 cm each). Rinse, pat dry completely—moisture prevents coating.
2. Make batter (3 mins): Mix besan, rice flour, salt, ginger, ajwain, green chilies, curry leaves in bowl. Add water gradually, stir until smooth, thick coating consistency—batter should cling to spoon.
3. Coat florets (5 mins): Dip each floret into batter, coat completely on all sides. Place on tray (batches can be coated while others fry).
4. Heat oil (1 min): Oil 350°F (175°C). Test: small batter piece should sizzle immediately, rise to surface.
5. Fry pakoras (12 mins, medium heat): Carefully place coated florets into oil (don't crowd). Fry 8-10 mins, stirring gently every 2 mins. Florets should be medium-golden, crispy exterior, tender cauliflower inside. Transfer to paper towels.
6. Garnish (1 min): Sprinkle chaat masala while warm.

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