Cauliflower Fritters – Gobi da Pakoda recipe

  • Servings : 5-6
  • Prep Time : 5m
  • Cook Time : 10m
  • Ready In : 20m

Indian snacks have a variety of fritters called Bhajiya or Pakoda in Hindi and Bhaji in Marathi.

Essentially made by dipping different kinds of vegetables in a besan (chickpea) batter, they are deep fried and served at teatime or on the side.

While onion pakodas are most commonly made, cauliflower pakodas make a appearance in winter when plenty of cauliflowers flood the market.

This recipe is from North India.


  • Cauliflower- 1 medium, about 1 1/2 cup florets
  • Turmeric powder- 1/4 tsp
  • Chilli powder- 1/4 tsp
  • Salt- to taste
  • Ginger grated, 1 tsp
  • Hing- 1 pinch
  • Besan- 1/2 cup
  • Water- about 1/4 to 1/2 cup
  • Soda bicarb- 1 pinch (optional)

Cauliflower bhaji


Step 1

Break cauliflower into medium sized florets and boil with a pinch of salt for 5 minutes till partially cooked. Drain on absorbent paper.

Step 2

Heat oil in a wok.

Step 3

Meanwhile in a bowl mix besan, chilli powder, turmeric powder, salt, grated ginger & a pinch of asafoetida (hing). Hing is excellent for digestion and is usually used while cooking cruciferous vegetables.

Step 4

Add enough water to make a batter, thick enough to coat the cauliflower florets when dipped.

Step 5

Add 2 tsp of hot oil to the besan mixture. this helps the pakodas (bhajis) to crisp up. Add 1 pinch of soda bicarb (optional).

Step 6

Dip the florets one by one into the batter and put into the hot oil from the side carefully.

Step 7

Fry for about 5 minutes till done. Drain excess oil on an absorbent paper.

Step 8

Serve hot.


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