Crispy Cauliflower Pakoda | Cauliflower Pakkavada | Indian Cauliflower Fritters
Hot N Spicy Cauliflower Pakoda and a cup of hot Coffee or Tea! What else does one need on a lazy and rainy evening?
What are Pakodas?
Pakodas are a very common tea-time snack in the Indian Sub-Continent. In North India, they are called Pakodas. Pokora in Bengal and surrounding states and Pakkavada or Bhajji in many South Indian states. And after travelling to countries outside India, they became Fritters. But it is basically one and the same, with a slight variation in the flavour combination because of the local influence on the snack.
A Pakoda is basically a vegetarian or a non-vegetarian snack, which is coated with gram flour and spices. Then they are deep-fried. They taste best when eaten hot and crispy. They can be made with many vegetables. Though one main vegetable projects itself and comes to be known by its name.
Sprinkling or Chaat Masala is common in North Indian states, whereas coconut or green chutney is common in many North and South Indian states.
About Cauliflower Pakoda
Cauliflower Pakoda combined with Coriander leaves gives an exquisitely fresh flavour. I have used a mixture of Gram flour and Rice Flour to add crunchiness to the snacks. Also, I like to marinate them with a teaspoon of oil that helps the masala marinade to stick to the vegetable. I do not use any spicy masala powders and depend on green chilly to retain the freshness of the smack. Make this just this way. I bet you will not regret it.
Serve hot with a cup of Tea or Coffee!! It will be a heavenly experience!!
Crispy Cauliflower Pakoda | Cauliflower Pakkavada | Indian Cauliflower Fritters
Ingredients
- 1 medium Cauliflower
- 2 tbsp Gram Flour
- 1 tbsp Rice Powder
- 1 tsp Oil
- 4-5 Green Chilly finely chopped
- 1 cup Coriander leaves finely chopped
- Salt to taste
- Oil for frying
Instructions
Cutting the Cauliflower
- Remove the florets of the cauliflower, cutting away excess stem1 medium Cauliflower
- Cut out small long cauliflower pieces following each of the individual sub-floret.1 medium Cauliflower
Blanching of the Cauliflower pieces
- In a pan, warm some water and add in1 tsp of salt. As it starts to boil, add in the cauliflower pieces and let it cook for 3-4 minutes. Drain out the hot water and immediately pour cold water from it to cook further in its own heat.
Mixing for frying
- In a bowl, mix gram flour, rice powder, green chilly and coriander leaves. Add salt to taste. Add the blanched cauliflower pieces and oil and mix well. You will have to sprinkle water to coat the pieces evenly with the flour. Sprinkle water as required. Take care not to make the mixture too liquidy. or else it will not coat the pieces well and will slide off when in oil.
Frying
- Take oil in a pan. Bring it to almost a smoky temperature.
- Reduce heat to medium-high. This is important because, if the oil is not hot enough then the pakodas will soak in oil. If it is too hot it will brown very fast.
- Slowly drop the pieces one by one. Do not overcrowd the pan. You should be able to freely move the pieces with a spoon. That way the individual pieces will get evenly fried and browned. Since the cauliflower pieces are already blanched you need not fry for a long time.
- Serve hot with a cup of Tea or Coffee!! It will be a heavenly experience!!
