Authentic Cauliflower Pakora Recipe – Easy Indian Street Food

Last Updated on 4 months by Neha Deshmukh

Authentic Cauliflower Pakora Recipe – Easy Indian Street Food

Okay, let’s be real – is there anything better than a crispy, golden pakora on a rainy day? Seriously! This cauliflower pakora recipe is a total classic, and it’s one of the first things I learned to make when I started exploring Indian street food. It’s surprisingly easy, and the results are seriously addictive. Get ready to impress your friends and family (or just yourself – no judgement!).

Why You’ll Love This Recipe

This recipe delivers that perfect pakora crunch with a flavorful, spiced cauliflower center. It’s quick to put together – perfect for a weeknight snack or a weekend treat. Plus, it’s a fantastic way to enjoy cauliflower if you’re not usually a fan! Honestly, even my picky cousin loves these.

Ingredients

Here’s what you’ll need to make these delightful cauliflower pakoras:

• 1 medium cauliflower, cut into florets
• ?? cup self-raising flour (about 120g)
• ?? cup corn flour (about 60g)
• 1 can (330ml) plain soda
• 1 teaspoon red chilli powder (adjust to your spice preference!)
• ?? teaspoon garam masala powder (about 1-2 tsp)
• ?? teaspoon turmeric powder (about ½ tsp)
• Salt to taste
• 3 sprigs curry leaves
• Oil for deep frying (vegetable, canola, or sunflower oil work well)

Ingredient Notes

Let’s talk ingredients for a sec, because a few things can really make or break this recipe:

• Self-Raising Flour: This is key for that light and fluffy texture. If you don’t have self-raising flour, you can make your own by combining 1 cup (120g) of plain flour with 1 ½ teaspoons of baking powder and a pinch of salt.
• Garam Masala Blend: Garam masala is a warm spice blend, and the exact mix varies from family to family. Feel free to use your favorite brand or make your own! A good blend usually includes cinnamon, cardamom, cloves, cumin, coriander, and black pepper.
• Use of Curry Leaves: Don’t skip the curry leaves! They add such a lovely aromatic flavor when fried in the oil. My grandmother always added them, and it just makes the pakoras taste more authentic.
• Regional Variations in Spice Levels: Spice levels in India vary hugely! Feel free to adjust the red chilli powder to your liking. Some people even add a pinch of cayenne pepper for extra heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, bring a pot of water to a boil. Add a pinch of salt and a little turmeric – this helps brighten the cauliflower. Add the cauliflower florets and blanch them for just 1-2 minutes. This softens them slightly so they cook evenly. Drain them well and set aside.
2. In a large bowl, whisk together the self-raising flour, corn flour, red chilli powder, garam masala powder, and salt.
3. Now, here’s the secret ingredient: just before you’re ready to fry, pour in the plain soda. It will fizz up – that’s what you want! Gently mix everything together to form a batter. It should be thick enough to coat the cauliflower, but not too thick.
4. Dip each blanched cauliflower floret into the batter, making sure it’s fully coated.
5. Heat oil in a kadai or deep frying pan over medium-high heat. You want enough oil to fully submerge the pakoras. Add the curry leaves to the oil – they’ll sizzle and infuse the oil with their flavor.
6. Carefully drop the battered florets into the hot oil, working in batches to avoid overcrowding the pan. Fry for 3-4 minutes, turning occasionally, until they’re golden brown and crispy.
7. Remove the pakoras with a slotted spoon and place them on paper towels to drain off any excess oil.

Serve immediately while they’re still hot and crispy!

Expert Tips

• Don’t overcrowd the pan when frying. This will lower the oil temperature and result in soggy pakoras.
• Make sure the oil is hot enough before adding the pakoras. Test it by dropping a tiny bit of batter into the oil – it should sizzle immediately.
• For extra crispy pakoras, double fry them! Fry them once at a lower temperature, then again at a higher temperature.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already pretty close to vegan! Just double-check your garam masala blend doesn’t contain any hidden animal products.
• Gluten-Free Adaptation using Besan/Chickpea Flour: Swap the self-raising flour for an equal amount of besan (chickpea flour). You might need to add a little extra water to get the right consistency.
• Spice Level Adjustments: My friend Priya likes to add a pinch of asafoetida (hing) to the batter for a unique flavor.
• Monsoon/Rainy Day Snack Adaptation: My mom always makes a big batch of these during the monsoon season. It’s the ultimate comfort food! We often add finely chopped onion to the batter too.

Serving Suggestions

These are best enjoyed hot off the frying pan! Here are a few ideas for serving:

• With your favorite chutney – mint-coriander chutney, tamarind chutney, or even a simple tomato ketchup.
• With a cup of hot chai (Indian tea).
• As part of a larger Indian spread.

Storage Instructions

Pakoras are best eaten fresh, but if you have leftovers, you can store them in an airtight container at room temperature for up to a day. They will lose some of their crispness, but you can reheat them in a preheated oven or air fryer to crisp them up again.

FAQs

Let’s answer some common questions:

• What type of oil is best for frying pakoras? Vegetable, canola, or sunflower oil are all good choices. They have a high smoke point and a neutral flavor.
• Can I make the batter ahead of time? It’s best to add the soda just before frying, as it loses its fizz quickly. You can mix the dry ingredients ahead of time, though!
• How do I prevent the pakoras from becoming soggy? Make sure the oil is hot enough, don’t overcrowd the pan, and drain the pakoras on paper towels.
• What is the best chutney to serve with cauliflower pakora? Mint-coriander chutney is a classic pairing, but tamarind chutney is also delicious.
• Can I bake these instead of frying? You can! Preheat your oven to 200°C (400°F). Place the battered florets on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through. They won’t be as crispy as fried pakoras, but they’ll still be tasty.