This is a spicy,tasty crunchy pakora /bajji/fritters.Iv added extra spice inside this fritter.

You can make the same recipe with parboiled potatoes too.Good to serve as a starter a

snack and an accompaniment for variety rice.To get the extra crunch ,half fry the

fritters,set aside till you finish frying all,and refry again till golden brown .This helps to

get the crunch and retain the crunch for a long time.

For the recipe now.


1 cauliflower broken into florets and soaked in warm salted turmeric water

1 tblsp.chilli powder

1 tblsp.ginger garlic paste

1/2 tsp.garam masala powder

salt to taste


Drain the water from the cauliflower,and wash well again twice.Marinade with the rest of

the ingredients,and set aside till you prepare for the coating.

For the coating

2 cups gram flour or besan flour(kadala maavu)

2 tblsp.rice flour

1/2 cup plain flour (maida)

1 tblsp chilli powder

1 tsp.kalonji seeds (black cummin/karumjeeragam)

a pinch of soda bicarb

salt to taste

3/4 cup water.

oil for frying

Mix all the above ingredients for the coating well,without lumps  ,and not watery but like

dosai batter.

Heat oil in a deep frying pan.When it is hot,take a tblsp a hot oil and pour into the flour

batter  and mix well.Now drop in the cauliflower(before coating)into the hot oil for just

two seconds.Remove from oil and dip the florets in the batter and fry till golden brown.

If you are going to serve later half fry and set aside and then fry while serving ,or fry as

iv given instructions  in my intro.

Can be served with mint or any chutney you like.






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