Cauliflower Chilli Pakoda is yet another way of making pakoda that is everybody's favorite.
In today's version, I have marinated cauliflower florets with spices and corn flour and added besan just before frying to give that crispy and different texture to the fried cauliflower.
I am celebrating 10 years of blogging at Spice your Life! This blog was a conscious effort to start a new space for the different thoughts I then had in mind. A year later, I started the Kids Delight Event, to showcase Kid Approved dishes for the different occasion.
Every year the September month is spent celebrating both the blog's anniversary and the event's anniversary. Our lives are coloured and ruled by our kids. So what other best way to enjoy!
Do join me in this celebration with a crispy cauliflower pakoda. As traditions are followed, every year I try to create a menu. So for starters, these cauliflower pakodas can be served.
Cauliflower Chilli Pakoda
Ingredients Needed:
For the Marination
- 2 cups Cauliflower Florets
- Salt to taste
- 1/4 cup Corn Flour
- 1 tsp Red Chilli Powder
- 1 tsp Ginger Garlic paste
- 1/2 tsp Cumin Powder
- A Pinch Turmeric Powder
Other Ingredients
- 1 cup Besan / Gram Flour
- Handful Curry Leaves
- 3 to 4 Green Chillies
- Pepper powder to Taste
- Cooking Oil for deep frying
How to make Cauliflower Chilli Pakoda
- Clean and wash the cauliflower.
- Cut into small sized florets. Blanch it in salted hot water.
- Keep it covered for 15 mins and then drain it.
- Transfer to a bowl, add corn flour and all the other ingredients.
- Mix well and marinate for 30 mins in fridge.
- Just before making the pakoda, add the besan and mix well.
- Sprinkle water if needed. This has to be almost dry coated.
- Heat oil in a kadai and when hot, gently drop in the cauliflower.
- Turn and cook the cauliflower on all sides.
- Drain to a kitchen towel. Continue frying in batches.
- Then deep fry the curry leaves and chilies.
- Transfer to the fried pakodas.
- Sprinkle salt and pepper and toss for even coating.
Recipe
Cauliflower Chilli Pakoda
Ingredients
For the Marination
- 2 cups Cauliflower Florets
- Salt to taste
- 1/4 cup Corn Flour
- 1 tsp Red Chilli powder
- 1 tsp Ginger Garlic paste
- 1/2 tsp Cumin Powder
- A Pinch Turmeric powder
Other Ingredients
- 1 cup Besan / Gram Flour
- Handful Curry leaves
- 3 to 4 Green Chillies
- Pepper Powder to Taste
- Cooking Oil for deep frying
Instructions
- Clean and wash the cauliflower.
- Cut into small sized florets. Blanch it in salted hot water.
- Keep it covered for 15 mins and then drain it.
- Transfer to a bowl, add corn flour and all the other ingredients.
- Mix well and marinate for 30 mins in fridge.
- Just before making the pakoda, add the besan and mix well.
- Sprinkle water if needed. This has to be almost dry coated.
- Heat oil in a kadai and when hot, gently drop in the cauliflower.
- Turn and cook the cauliflower on all sides.
- Drain to a kitchen towel. Continue frying in batches.
- Then deep fry the curry leaves and chilies.
- Transfer to the fried pakodas.
- Sprinkle salt and pepper and toss for even coating.
Rafeeda - The Big Sweet Tooth says
Who doesn't love cauliflower fried this way? I am not a fan of this vege but love it when fried like this, can just eat that whole bowl in one sitting... and a cup of hot adrak wali chai!
Padmajha PJ says
Fried veggies are so welcome! Love to have this with Rasam rice but the kids love it as a snack!
gayathriraani says
With so much raining here, I am so tempted looking at that platter of crispy pakoras. Even I love adding corn flour in pakora recipes as it gives a wonderful crispness.
veena says
This is one vegetable which I like and my daughter loves it. Next time she comes, i will send her to your place for a plateful of these pakodas
Priya Srinivasan says
That is one tempting plate valli! Wish I could grab from the picture! All I can do is drool for now! Love the presentation valli, those crispy curry leaves add a wonderful contrast
harini says
My kids are always after me to make cauliflower in some form or the other. This one sounds just something they would love. Thanks for sharing.
Pavani says
My snack loving son will gobble these up. Cauliflower pakoda look so crispy and inviting. Love the idea of marinating the gobi with spices before frying - gives them time to absorb the flavors. Yumm!!
Priya Suresh says
Very crispy and dangerously addictive pakoda, wish i get some to have rite now. The weather is too chilled to have some deep fried pakodas.. Drooling here.
Sandhya Ramakrishnan says
I don't want my boys to see this picture. They love cauliflower pakodas and this looks so good. I will buy couple of heads of cauliflower next time and make this for their evening snack.
Suma Gandlur says
Congrats on reaching the 10 years' milestone, Valli. I seems to have missed the post during my hiatus. Those cauliflower pakoda looks so inviting and crunchy. Now I am wondering why I have never tried these yummy looking fritters.
chefmireille says
congratulations on your anniversary and this is definitely my kind of pakoda
Annapurnaz says
Congratulations on !0th blog anniversary! These crispy cauliflower pakoras are reminding me of honey gobhi. That fried curry leaves and chilies are making it more appealing.
Renu Agrawal Dongre says
Always searching for ways to enjoy cauliflower and this pakoda looks sure yum.