We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Wash the cauliflower florets and blanch them in hot water for 2–3 minutes until slightly tender. Drain well.
Mix the besan, rice flour, red chili powder, turmeric powder, ajwain or cumin seeds, hing, and salt in a bowl.
Gradually add water to the dry ingredients to make a thick, smooth batter.
Heat oil over medium heat until hot.
Dip each cauliflower floret into the batter, ensuring it is well coated.
Fry the coated florets in the hot oil until they are golden brown and crispy.
Drain the fried pakoras on paper towels to remove excess oil and serve hot.
Want to keep this recipe for later? We can email it to you!
For extra crispiness, ensure the batter is thick and smooth.
You can substitute ajwain with cumin seeds if preferred.
Can I use any other flour instead of besan?
Besan is essential for the authentic taste and texture, but you can experiment with other flours if needed.
How do I know when the oil is hot enough for frying?
Drop a small amount of batter into the oil. If it sizzles and rises to the surface, the oil is ready.
Can I make these pakoras ahead of time?
Pakoras are best enjoyed fresh and hot, but you can reheat them in an oven to regain some crispiness.
