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Cauliflower pakoda

Cauliflower Pakoda

Jayanthi Padmanabhan
Dangerously addictive, irresistibly tasty these cauliflower pakoda will be gone sooner than you think
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 4


  • Cauliflower – 1 head cut into florets and blanched 2 mins in hot boiling water, then into cold water and dried
  • Gram flour/Kadalai Maavu/Chickpea flour – ¾ cup
  • Cornflour – ¾ cup
  • Rice flour – ½ cup
  • Ginger garlic green chilli paste – 1 tsp
  • Red chilli powder – 1-1/2 tsp
  • Garam Masala powder – ½ tsp
  • Curry leaves – 1 stem
  • Salt to taste
  • Oil – ¾ cup for deep frying


  • Blanch cauliflower florets. Drop them in hot lightly salted boiling water. After 2 mins, transfer the cauliflower florets to a bowl of cold water. Make sure the cauliflower is cool to the touch. Drain the water and pat dry the cauliflower florets.
  • To the cauliflower add the gram flour, cornflour and rice flour. Add the ginger-garlic-green chilli paste and curry leaves. Add in the spice powders and salt. Mix well with your fingers so all the cauliflower florets are coated nicely with the spices and flours. Let rest for 15-20 minutes for the flavours to mingle. The cauliflower florets shouldn’t be wet/soggy. They should be nearly dry. If wet, add 1 tbsp of each of the flours.
  • Heat oil in a thick bottomed kadai/wok. When oil is hot, drop a few cauliflower florets into the hot oil. Make sure not to crowd the kadai. Fry on medium-high till the florets turn golden brown. Remove with a slotted spoon to a plate. Serve hot. Enjoy!