The Gobi pakodas look really enticing. Now that the monsoon is here, the evenings (especially those of the weekends) call for such hot and spicy pakodas.. What could be better than just sitting by the balcony and enjoying the rains sipping hot tea and pakodas. Thank you so much for the recipe :)

Totally with you on that! :) --DK

[…] up we have something a little different for the vegetarians among us. Some lovely Cauliflower Pakoras! We all love a chicken pakora alongside our curry, but for a veggie twist serve up some cauliflower […]

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

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

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

[...] Onto the next dish…. Cauliflower bhajji or pakora.  Bhajji is a fried India snack, usually made of potatoes or onions.  Pakora is a similar meaning to fritter, however pakora is more specific to the method of cooking the fritter.  The food item is dipped in gram flour batter and then deep fried.  Our first time trying this cauliflower fritter was last week at the India buffet.  It was delicious!  I had to give the dish a shot.  So I’ve adapted this recipe from Chef in You. [...]

odd, but my great auntie, on my mother's side of the family use to make these all the time...I just loved them..my 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

[...] a different kind of fried cauliflower — Cauliflower Pakoras from Chef In You. Use colored cauliflower to give diners a [...]

Hi, 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. Regards,

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

Awesome recipe :)

so yummy dish...........i made it at home.......simply delicious.....reema

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!

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

I want some..like right now.. :roll: These Pakoras can pep up anybody's mood, especially its gloomy outside. :-D Hugs, Siri

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

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

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

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.