Crispy Cauliflower Recipe – Turmeric & Chilli Pakora Style

Last Updated on 4 months by Neha Deshmukh

Crispy Cauliflower Recipe – Turmeric & Chilli Pakora Style

Hey everyone! If you’re anything like me, you’re always on the lookout for a snack that’s both satisfyingly crunchy and bursting with flavour. And let me tell you, this Crispy Cauliflower recipe is exactly that! It’s inspired by the classic Indian pakora, but with a healthy-ish twist using cauliflower. I first made this when I was craving something fried but wanted to sneak in a veggie or two – and it’s been a hit ever since! It’s seriously addictive.

Why You’ll Love This Recipe

This isn’t just another cauliflower recipe. It’s a flavour explosion! The cauliflower gets beautifully tender-crisp, coated in a vibrant, spiced batter, and fried to golden perfection. It’s perfect as a starter, a side dish, or just a satisfying snack with a cup of chai. Plus, it’s surprisingly easy to make – even if you’re new to Indian cooking.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 medium cauliflower
• 4 tablespoons corn flour (approx. 50g)
• 2 tablespoons thick curd (approx. 30ml)
• 1 pinch cooking soda
• 1 lemon
• Salt to taste
• 1 teaspoon red chilli powder (approx. 5g)
• 1 teaspoon ginger garlic paste (approx. 5ml)
• 1 sprig curry leaves

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Turmeric: I add a generous pinch of turmeric to the water when parboiling the cauliflower. It not only gives it a lovely colour but also adds a subtle earthy flavour and is known for its health benefits.
• Cauliflower: You want a medium-sized cauliflower where the florets are relatively uniform in size. This ensures even cooking.
• Pakora Batter Variations: Traditionally, pakora batter varies a lot from region to region. Some people add besan (gram flour) for a more rustic texture, while others use rice flour for extra crispiness. Feel free to experiment! My family loves a little ajwain (carom seeds) in the batter too – it adds a lovely aroma.
• Curd: Use thick, full-fat curd for the best results. It helps create a lovely, binding batter. If you only have thin curd, you can strain it through a muslin cloth for a few hours to thicken it.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, separate the cauliflower into small, bite-sized florets.
2. Parboil them in salted, turmeric-infused water for about 5 minutes. This helps them cook through and stay tender inside. Don’t overcook them – we want them to still have a bit of bite!
3. Drain the cauliflower really well. Any excess water will make the batter soggy. I usually spread them out on a clean kitchen towel to dry.
4. Now, let’s make the batter. In a bowl, whisk together the curd, corn flour, cooking soda, red chilli powder, lemon juice, ginger garlic paste, and salt.
5. Gently coat each cauliflower floret in the batter, making sure they’re evenly covered.
6. Heat oil for deep frying over medium heat. You want enough oil to fully submerge the cauliflower.
7. Carefully fry the florets in batches until they’re golden brown and crispy. This usually takes about 4-5 minutes per batch.
8. During the last 30 seconds of frying, toss in a sprig of curry leaves. They’ll sizzle and release a wonderful aroma!
9. Drain the crispy cauliflower on paper towels.
10. Serve immediately with lemon wedges and a sprinkle of chaat masala.

Expert Tips

• Don’t overcrowd the pan: Frying in batches ensures the oil temperature doesn’t drop, resulting in crispier cauliflower.
• Temperature is key: If the oil isn’t hot enough, the cauliflower will absorb too much oil and become soggy.
• Taste as you go: Adjust the amount of chilli powder and salt to your liking.

Variations

• Vegan Adaptation: Swap the curd for plant-based yogurt (like cashew or soy yogurt). It works beautifully!
• Gluten-Free Adaptation: Use rice flour or a gluten-free all-purpose flour blend instead of corn flour.
• Spice Level Adjustment:
  • Mild: Reduce the red chilli powder to ½ teaspoon or omit it altogether.
  • Medium: Stick to the 1 teaspoon of red chilli powder.
  • Hot: Add a pinch of cayenne pepper or a finely chopped green chilli to the batter.
• Festival Adaptations: These are amazing as a Diwali snack! My grandmother always made a huge batch for the celebrations.

Serving Suggestions

These are fantastic on their own, but here are a few ideas:

• With a side of mint-coriander chutney.
• As part of an Indian snack platter.
• Served with a cooling raita.

Storage Instructions

Honestly, these are best enjoyed fresh! But if you have leftovers, you can store them in an airtight container in the fridge for up to 2 days. They’ll lose some of their crispness, but you can reheat them in a preheated oven or air fryer to revive them.

FAQs

Let’s answer some common questions:

What type of oil is best for frying pakoras?

Groundnut oil (peanut oil) or vegetable oil are traditionally used. They have a high smoke point and impart a nice flavour.

Can I air fry this cauliflower instead of deep frying?

Yes, absolutely! Toss the battered cauliflower with a little oil and air fry at 200°C (390°F) for about 15-20 minutes, flipping halfway through. It won’t be quite as crispy as deep-fried, but it’s a healthier option.

How do I get the batter to stick to the cauliflower?

Make sure the cauliflower is completely dry after parboiling. You can also lightly dust the florets with corn flour before dipping them in the batter.

What is the purpose of adding turmeric to the water when parboiling?

Turmeric adds colour, flavour, and has anti-inflammatory properties. It also helps to slightly tenderize the cauliflower.

Can I make the batter ahead of time? If so, how should I store it?

Yes, you can! Make the batter and store it in an airtight container in the fridge for up to 24 hours. You might need to add a splash of water to thin it out slightly before using.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!