Crispy Cauliflower Phuluri (Pakora) : The Ultimate Afternoon Tea-Time Snack Recipe

shinysky(51)

Published in

#hive

Words

497

Reading

3 min

12h

Listen to this post

~3 min

Hello Hive Community .

Today, I am sharing a super delicious recipe for Cauliflower Phuluri (Pakora) a golden, crunchy, and spice-packed treat made with fresh cauliflower florets, bound together with an egg, wheat flour , cornflour, and a rich blend of aromatic spices.

Let's dive right into the recipe so you can whip up a batch for your afternoon tea today .

Ingredients Needed

To make these mouth-watering cauliflower pakoras, gather the following kitchen staples:

Cauliflower: 1 medium-sized head (cut into small, bite-sized florets)

Egg: 1 whole egg (acts as a great binder and adds a rich texture)

Wheat Flour. : 3-4 tablespoons

Cornflour: 2 tablespoons (the secret to that extra crispiness!)

Turmeric Powder: 1/2 teaspoon (for that vibrant golden hue)

Chili Powder: 1 teaspoon (adjust according to your spice preference)

Coriander Powder: 1 teaspoon

Cumin Powder: 1/2 teaspoon

Gorom moshola powder: 1/2 teaspoon

Salt: To taste

Water: Just a splash (if needed to adjust batter consistency)

Cooking Oil: For deep frying

Step-by-Step Preparation Guide

Step 1: Prep the Cauliflower
Clean and wash the cauliflower florets thoroughly in warm salt water for 5 minutes to remove any impurities.

Drain them completely and pat them dry with a clean kitchen towel. (Keeping them dry ensures the batter sticks well).

Step 2: Make the Batter

In a large mixing bowl,, Add the wheat flour and cornflour

Toss in all your dry spices: turmeric powder, red chili powder, coriander powder, cumin powder, gorom moshola powder and salt.

crack open the egg.

Whisk everything together thoroughly. The batter should be thick enough to coat the back of a spoon without being too runny.

Step 3: Coat the Florets

Drop the dry cauliflower florets into the spiced batter mix.

Toss and mix gently using your hands or a spatula until every single floret is generously and evenly coated with the batter.

Step 4: Fry to Golden Perfection

Heat sufficient cooking oil in a deep frying pan or kadhai over medium-high heat.

Once the oil is hot (test by dropping a tiny bit of batter—if it sizzles and rises immediately, it's ready), carefully drop the coated cauliflower florets one by one into the oil. Do not overcrowd the pan.

Fry them on medium heat, turning occasionally, until they turn an irresistible golden-brown and crispy all over (about 5-7 minutes).

Remove them using a slotted spoon and transfer them onto a plate lined with paper towels to drain excess oil.

Serving Suggestion

Serve these piping hot Cauliflower Phuluris alongside a steaming cup of milk tea or spiced ginger tea. They taste phenomenal when dipped in tangy tomato ketchup, green mint chutney, or hot chili sauce .

The combination of the tender, steamed texture of the cauliflower on the inside, wrapped in a super-crispy, spice-infused outer crust, makes every single bite pure bliss.