Cauliflower Bhajji (Pakora)

By DK on Feb 06, 2012
Purple, Orange, Green & Yellow Cauliflower Fritters Recipe
Overcast skies have been haunting us last few weeks. A rain lover like me, using the word "haunting" must have surprised the hell out of people who know me. Well, I know!  But earlier I was alone and free to do as I liked. But now, I am dependent on someone, who in turn is dependent on me for his moods! And believe you me - he gets cranky when he is made to sit at home all day! But I get cranky when there is too much sunshine. In this war of "crankiness" - no prizes for guessing who finally gets the last word!;). So what do I do when I cannot take him out in this gloomy rainy weather (and maintain my sanity in the process)? Make these cauliflower fritters that we both love.
Purple, Orange, Green & Yellow Cauliflower Fritters Recipe
I always buy multicolored vegetables and cauliflower is no exception to this color fetish of mine. I get all the types - regular white, orange, purple and green - when I can get them. Well this vegetable is never an excess in my household since its immensely versatile to warrant use in all ways.  I have never had a left over till date with these beauties. Talking about which, I just realized, that I do not have as many cauliflower recipes, in this site as I thought. Will rectify that pronto, what with me cooking it now more often (thanks to it being at its freshest this season)
Purple, Orange, Green & Yellow Cauliflower Fritters Recipe
North Indian fried cauliflower Pakoras are also known as Bhajji(s) in the South. These are addictive and especially perfect with the rainy weather. And needless to say, these disappeared as and when I dropped them on the paper towel. This and Ginger tea made the evening immensely pleasurable! Ah - rain, how I love thee! My mom makes them after parboiling the cauliflower florets for few seconds. I used to steam them for a minute or so earlier. But later on, I realized that these tasted as good without parboiling/steaming them. Hence, I make these fritters right away. But you can parboil them if you wish.

mom and my kitchen notes

Basic Information
Prep Time: Under 15 min
Cook Time: Under 15 min
Serves: 4 people
  • 250 gms Cauliflower, broken into florets
  • 1/2 cup Besan (chickpea flour)
  • 1/4 cup Rice Flour
  • 2 tbsp All Purpose Flour
  • Salt to taste
  • Chilli powder to taste
Heat oil for deep frying. Clean the florets well and pat dry. Set aside.
Purple, Orange, Green & Yellow Cauliflower Fritters Recipe
Mix the rest of the ingredients in a bowl and mix until combined.
Purple, Orange, Green & Yellow Cauliflower Fritters Recipe
Add 1 tsp of the hot oil to the flour mix along with enough water
Purple, Orange, Green & Yellow Cauliflower Fritters Recipe
to make into a thick batter.
Purple, Orange, Green & Yellow Cauliflower Fritters Recipe
The batter will be similar to Idli batter or Dosa batter.
Purple, Orange, Green & Yellow Cauliflower Fritters Recipe
Drop a cauliflower floret into the batter.
Purple, Orange, Green & Yellow Cauliflower Fritters Recipe
Dip enough to coat it well.
Purple, Orange, Green & Yellow Cauliflower Fritters Recipe
You can add in one or several at the same time - depending on the size of the pan which you are going to use for deep frying.
Purple, Orange, Green & Yellow Cauliflower Fritters Recipe
For my pan, I use about 3-4 florets for frying at a time.
Purple, Orange, Green & Yellow Cauliflower Fritters Recipe
Let them cook in med-high heat for 2-3 minutes or until golden/reddish brown.
Purple, Orange, Green & Yellow Cauliflower Fritters Recipe
Drop them on paper towels to remove excess oil. If you fry correctly and at right temperature, you will find that it does not retain oil at all.
Purple, Orange, Green & Yellow Cauliflower Fritters Recipe
Serve them hot along with Ketchup or any of your favorite chutney recipes Purple, Orange, Green & Yellow Cauliflower Fritters Recipe Using different colors is fun with the little ones. You can play a guessing game of who gets what color and such. Don't be surprised if the adults join in too! Purple, Orange, Green & Yellow Cauliflower Fritters Recipe
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18 Responses to “Cauliflower Bhajji (Pakora)”
  1. Jana

    delicious with the tamarind chutney and I made them gluten free with gluten free all purpose flour

  2. shalini

    superb and so crispy and spicy too .thanks for simple and tasty pakode

  3. Oh these are delightful. I can see these being a great appetizer, especially with multiple colors. Let us not forget the Ginger Tea :-P

  4. odd, but my great auntie, on my mother’s side of the family use to make these all the time…I just loved auntie by the way was French…guess they stole the recipe from India…still, I am glad you did this recipe…now I have it to make them myself

  5. Gian Prakash

    1. Perfect pakoras for rainy season
    2. In north India, the florets are bigger in size and are put in boiling water, with little salt, switch-off the gas, cover the water pan and leave for three to four minutes. These are very soft thereafter. You also mentioned in your one of the comments thread.
    3. Add a little bit of ajwain and aseftoida (heeng)powder in the batter and notice the enhanced taste
    4. In north, all pakoras are double fried – first time just dip in the hot oil for 1-2 minutes, remove and let it remain there.
    5. When guests arrive, this one time fried pakoras are fried second time till the requisite brown color.
    6. The final outcome, very crispy pakoras.
    7. Cauliflower pakoras are always sprinkled with chat masala, just after these are removed out of the oil.
    8. In case, chat masala is not there, mix amchoor (dry mango powder), red chilli powder and salt and sprinkle this on the cauliflower pakoras. Only for cauliflower pakoras.
    9. In our house always ajwain and heeng powder is added in pakora batter.
    Let me have your expert comments please.

  6. priyaprasad

    Hi madam i try this recipe its so good and thanks ,your explanation or so easy to make the recipes

  7. sss
  8. so yummy dish………..i made it at home…….simply delicious…..reema

  9. dhanashree

    as everybody else said, loved the colorful pakoras, but i had a doubt, does the cauliflower cook entirely from within, coz generally it takes a lot of time to cook, and if u fry it for a long time the outer cover goes too dark, will it help if i marinate it with salt before half an hour or so?? or will it make it soggy?

    Yes it does, this cover helps to steam the cauliflower enough to make it tender yet not long enough to make it mushy. Have you tried steaming cauliflower? I find it cooks so much faster!

  10. really very nice and different colours to see. but this is the first time i seen in colours. can i get in india?

    I dont think its available in India –DK

  11. I want right now.. :roll: These Pakoras can pep up anybody’s mood, especially its gloomy outside. :-D


  12. 1st time i have seen cauliflower in so diff colors, here in india we get only the white one…….Do they naturally grow in this color or is some scientific method is used in growing these multicolor ones….btw even i love these pakoras

  13. I did not know so many colours exist in cauliflowers! So beautiful. Where did you manage to find them?

  14. I make these very often! Whenever it rains!! Love those colorful florets!

  15. Looks absolutely heavenly. Not surprised they disappeared fast. Honestly, I didn’t know they came in so many different colours. I have only seen the white ones. Is there no difference at all in flavours?

    Nah! Not enough to decipher anyways, in my opinion.

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