Spicy Cauliflower Pakoras
Ingredients
1) Cauliflower – 600-700g (cut into medium-sized florets)
2) Water – for boiling
3) Salt – 1 tablespoon (for boiling)
4) Whole Coriander Seeds – 2 teaspoons
5) Fennel Seeds – 1 teaspoon
6) Black Peppercorns – 1 teaspoon
7) Cumin Seeds – 1 teaspoon
8) Ginger – 2-inch piece
9) Garlic – 8-10 cloves
10) Green Chilies – 5-7 (adjust to taste)
11) Chickpea Flour (Besan) – 1 cup (sifted)
12) Rice Flour – ½ cup (for extra crispiness)
13) Salt – 1 teaspoon (adjust to taste)
14) Turmeric Powder – ½ teaspoon
15) Red Chili Powder – ½ teaspoon
16) Kashmiri Red Chili Powder – ½ teaspoon (for color)
17) Amchur Powder (Dry Mango Powder) – 1 teaspoon
18) Kasuri Methi (Dried Fenugreek Leaves) – 1 teaspoon
19) Asafoetida (Hing) – ¼ teaspoon
20) Ajwain (Carom Seeds) – ½ teaspoon
21) Baking Soda – a pinch
22) Fresh Coriander – 1 handful (chopped)
23) Oil – for deep frying
Let’s Start Recipe
Today, we’re going to make **crispy and spicy cauliflower pakoras**. These are perfect to serve with hot tea in the evening. You can serve them with **tomato ketchup** or **green chutney**. These pakoras are absolutely delicious, especially during the rainy season! So, let’s get started with this amazing recipe!
Step 1: Prepare the Cauliflower
First, take **one cauliflower** (about **600–700g**) and cut it into medium-sized florets.Next, fill a pot with water and bring it to a boil.Once the water is boiling, add **1 tablespoon salt** and stir well. Once the water comes to a full boil, add the cauliflower florets and **boil for 2–3 minutes**.We don’t want to overcook the cauliflower. Just blanch it slightly so that it becomes soft but not mushy.
After 2–3 minutes, use a **strainer** to remove the cauliflower from the water and place it on a **mesh tray** to drain the excess water. Let it cool under a fan. Don’t add spices to hot cauliflower, as it can break.
Step 2: Prepare the Spice Paste
In a blender, add:
2 teaspoons whole coriander seeds
1 teaspoon fennel seeds
1 teaspoon black peppercorns
*1 teaspoon cumin seeds
Grind them roughly into a coarse powder.Now, add the following to the same grinder:
2-inch ginger piece
8–10 garlic cloves
5–7 green chilies (adjust according to your spice level)
Grind these all together into a **coarse paste** without adding water. This will give the pakoras a strong, spicy flavor.
Step 3: Prepare the Pakora Batter
In a **large mixing bowl**, add:
1 cup chickpea flour (besan)**, sifted*
½ cup rice flour (for extra crispiness)
1 teaspoon salt (adjust to taste)
*½ teaspoon turmeric powder (for color)
½ teaspoon red chili powder (for heat)
½ teaspoon Kashmiri red chili powder (for color)
1 teaspoon amchur powder (or chat masala if you prefer)
1 teaspoon kasuri methi (dried fenugreek leaves)
¼ teaspoon asafoetida (hing)
½ teaspoon ajwain (carom seeds)
Mix all the dry ingredients together.Now, add the **coarse spice paste** that you prepared earlier, and **1 handful fresh chopped coriander**. Mix them all together.
Once well combined, gently add the **blanched cauliflower florets** to the bowl. Make sure not to add hot cauliflower because it will break when mixing.
Toss the cauliflower gently in the mixture so that it gets a good coating.
Step 4: Adjust the Consistency
At this point, **don’t add water all at once**. Gradually add a little bit of water as needed to bind the ingredients. The batter should **not be runny**, it should be dry enough to hold the florets together. The coating should be slightly stiff but well-covered around the cauliflower.
Step 5: Fry the Pakoras
Heat **oil** in a kadhai (wok) on medium-high heat. Once the oil is hot, reduce the flame to medium.Carefully drop one cauliflower floret at a time into the hot oil.
Don’t overcrowd the kadhai, and don’t stir immediately after dropping the cauliflower. Let it fry for **5–7 minutes** until it holds its shape.
Once it has set, gently stir and cook the pakoras until they are **crispy** and have a **golden brown** color.
Step 6: Serve the Pakoras
Once the pakoras are crispy and golden, remove them from the oil and place them on a paper towel to remove excess oil.
Serve them **hot** with **tomato ketchup** or **green chutney**. These pakoras taste amazing, especially on rainy days!
Tip
This is a **super easy** recipe for making crispy cauliflower pakoras in no time. They’re perfect for tea-time snacks and a fun dish to make with family and friends.
If you liked the recipe, **don’t forget to like the post** and **Comment to the Post ** for more tasty recipes.
Thank You…♥️