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)
  • Cook time:
  • Prep time:
  • 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
1. Heat oil for deep frying. Clean the florets well and pat dry. Set aside.
2. Mix the rest of the ingredients in a bowl and mix until combined.
3. Add 1 tsp of the hot oil to the flour mix along with enough water
4. to make into a thick batter.
5. The batter will be similar to Idli batter or Dosa batter.
6. Drop a cauliflower floret into the batter.
7. Dip enough to coat it well.
8. 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.
9. For my pan, I use about 3-4 florets for frying at a time.
10. Let them cook in med-high heat for 2-3 minutes or until golden/reddish brown.
11. 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.
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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By Divya on May 13, 2013

It was awesome \"smiley\"


By Amit Pattnaik on Jul 22, 2018

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

By Fancy a nibble? | Partyrama Blog on Apr 22, 2015

[…] 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 […]

By Jana on Nov 6, 2014

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

By shalini on Oct 14, 2013

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

By Carol on May 4, 2013

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

By My Hubby’s Birthday Celebrated with an Indian Menu | on May 3, 2013

[...] 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. [...]

By Hilda Moustakas on Mar 7, 2013

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

By 9 Creative Cauliflower Recipes | GoodVeg powered by Squidoo on Mar 3, 2013

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

By Gian Prakash on Nov 12, 2012

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,

By priyaprasad on Sep 28, 2012

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

By sss on May 11, 2012

Awesome recipe :)

By Reema on Mar 29, 2012

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

By dhanashree on Feb 20, 2012

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!

By malini on Feb 13, 2012

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

By Siri on Feb 7, 2012

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

By Pinky on Feb 6, 2012

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

By Archana on Feb 6, 2012

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

By Divya Vikram on Feb 6, 2012

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

By Rathai on Feb 6, 2012

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.