Gobi ke Pakore- Cauliflower Fritters

Cauliflower Pakoras- Cauliflower Fritter

Cauliflower Pakoras- Cauliflower Fritter



1/2 kg cauliflower head cuts into small florets with stem about 1.25 to 1.5 inches in length and 1 inch wide

Juice half a lime

1 teaspoon ginger garlic paste

1/4 teaspoon turmeric

2 tablespoons finely chopped fresh coriander or cilantro leaves

2 green chillies very finely chopped


1/2 cup chick pea flour or besan

2 tablespoons rice flour

1/2 teaspoon turmeric powder

1/2 teaspoon red chilli powder

1 teaspoon salt


Heat a large saucepan of water on a high flame. When it reaches a boil immerse the cauliflower florets in the boiling water. Let sit 2 minutes, then drain completely.

Wash the cauliflower in cool running water and drain completely.

Combine the lime juice, coriander leaves, green chillies, turmeric, garlic ginger paste and salt. Toss well to coat all the florets. and let sit covered 20 minutes.

In a mixing bowl combine the ingredients for the batter. Using a tablespoon add the flours and spices to the cauliflower 2 tablespoons at a time. Stir well. Allow the flours to absorb the liquid in the florets. Keep adding flour until it clings to the cauliflower. Add water if required a tablespoon at a time.

Do not create a wet runny batter. You want the pakoras to be crispy. The more water you add the more oily and soft the fritter will be. Stop adding the flour once you have a thick sticky, clumpy batter. Taste for seasoning and adjust.

Heat 2.5 inches of oil in a small kadai or wok on high heat. When oil is hot but not smoking reduce flame to medium. Fry one pakora until golden brown. Drain and taste for doneness and salt.

Adjust salt in batter if required.

Repeat with remaining fritters. Serve warm with ketchup or a chutney of your choice.


Nadru Monje- Kashmiri style lotus stem fritters

Nadru Monje- Kashmiri style lotus stem fritters

Nadru Monje- Kashmiri style lotus stem fritters


I learnt to make these pakoras in Kashmir. They are a popular street food.

Lotus stems blacken easily so buy freshly cut, white ones and use them quickly. The secret to these crunchy fritters is to use as little water as possible and to fry them in hot oil.

These fritters are not cooked in a batter rather they are dredged in rice flour to absorb the liquid within the stems.

1/4 kg / about 10 oz fresh white lotus stems

1 teaspoons salt, or to taste

1/2 tablespoon Kashmiri red chili powder or cayenne pepper

1 cup rice flour

1 teaspoon cumin seeds

250g vegetable oil for frying


Wash the lotus stems and then peel them using a sharp vegetable peeler.

Wash them again under running water.

Slice the stems into three equal pieces.

Using a sharp knife hold each piece up and slice lengthwise into quarters.

Pat the stems dry with a clean kitchen towel.

Place in a large mixing bowl.

Add red chilli powder, cumin seeds, a teaspoon of salt and the rice flour. Mix well.

Allow the rice flour to absorb the liquid in the lotus stems.

Taste for salt and adjust.

The batter should be clumpy and sticky and not liquid. If it's too dry add water by the teaspoonful until the rice just about clings to the sliced lotus roots.

If you add too much water your fritters/pakoras will be soggy.

Heat 2.5 inches of oil in a small wok or kadai on a high flame.

When oil is hot but not smoking, reduce flame to medium and fry the pakoras in batches until golden and crisp.

I generally fry one piece to make sure the oil is hot enough. I cook it through and taste it for doneness and salt before I fry a larger batch. This way I know how long the batter takes to cook.

Drain in a colander over paper towels. Serve hot.