Cauliflower pakoda

Cauliflower pakoda is one of my favourite snacks and I cook it whenever I crave for it. Pakoda is an important snack in India as a street food and it is eaten mostly evening times, served in newspaper as a plate or disposable plates with chutneys. During rainy times, the first thing that comes to mind is hot tea and hot pakodas. Pakodas can be made from onions, cashews, cauliflower and many more.

Cauliflower pakoda has to be crispy. Pakodas are prepared at home or can be bought from the shops in the evening. Pakoda in my view is not like a bajji (in south India people call bajji for any fried fritters like chilli, banana or any vegetable) it is like any fried fritter with gram flour but very crispy and not soft. In my house pakoda should be crispy and for soft ones we call phugha or bajji (the fried fitters will be soft and crispy made from onions and vegetables). For crispy pakoda, we add vegetables, gram flour and spices and mix without adding water. For bajji, we make batter, then dip the vegetables and fry, but not for pakodas. The pakodas or bajjis taste differently in each house, because of the different spices used.


  • Cauliflower – 300 to 325 gms
  • Besan (gram flour) – 1/2cup + 1tbsp
  • Chilli powder – 1/2tsp
  • Turmeric powder – 1/2tsp
  • Water – 30ml to 35ml
  • Salt as per taste


  • Cut the cauliflower into small florets.
  • Take a wider bowl; add gram flour, chilli powder, turmeric powder and salt, mix well, and then add the cauliflower florets, mix well, without adding water, so that it gets mixed well in its moisture first.
  • Add water now little by little, mix well, the mixture should be such that, the cauliflower is coated well with the gram flour mixture.
  • Heat the oil, but not very hot, add one cauliflower floret and can check the temperature.
  • Fry the cauliflower in pakoda with batches, cook till it is crispy and cooked well.
  • While frying the cauliflower pakodas, keep turn them in between, so that it is evenly cooked well.
  • Serve hot with any sauce you like. I sometimes serve with plain rice and any dal, which goes well as a side dish.


  • In the gram flour mixture you can add curry leaves, ginger crushed, saunf crushed (aniseed) and garam masala as an additional flavour.
  • If you want you can add gram flour (besan) more in the mixture, as per the quantity.
  • You can add rice flour 1 to 2tbsp, in the mixture, which gives more crispy texture.

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