Cauliflower bajji recipe with detailed photos and videos.

Cauliflower bajji is not only a tasty evening snack, but also a popular street food item in India. These delicious deep fried fritters are made with cauliflower florets, gram flour, and spices. Frying the cauliflower without losing its crunchiness is the key in this recipe. Today, let us discuss about how to prepare the crispy and crunchy cauliflower bajji at home.

Cauliflower bajji - About

Cauliflower bajji, as I mentioned in the intro section, these are the batter coated and deep fried cauliflower florets. It is a well-known evening snack of South India. You can see this dish with street vendors also. Cauliflower florets and gram flour (besan / kadala mavu) are its main ingredients. Chili powder and asafoetida is used for taste and flavor.

Cauliflower bajji is also known as gobi pakode or gobi ke pakode in Hindi speaking Indian states. In Hindi, gobi means cauliflower and bajji stands for a similar batter coated and deep fried snack of North India.

Cauliflower bajji - How to Make

Frying the cauliflower bajji is not at all a difficult task. If you make the batter consistency and the oil temperature correct, then the bajjis will be ready within ten to fifteen minutes. But its preparations are time consuming Four steps in preparation i.e., separating the cauliflower florets carefully, then soaking it in salt water, blanch and finally the batter preparation. Gram flower, chili powder, asafoetida, salt and water are used to make a thick and smooth batter, the florets are coated carefully and then deep fried. Enjoy this monsoon with cauliflower bajji and a cup of piping hot tea.

Cauliflower bajji - Tips

While separating the cauliflower florets, make sure you made bite sized pieces, no smaller or bigger pieces. You can either separate with your hands or use a knife.
It is compulsory to soak the florets in salt water. The water should be hot, but not piping hot. This will help to remove the worms if present.
The separated cauliflower florets are then blanched, this will ensure the proper texture of the cauliflower while frying.
Gram flour is the main ingredient of the batter and a small quantity of rice flour is used to ensure crispiness. There are no other alternatives of gram flour or besan. Gram flour contributes great aroma to these fritters.
Asafoetida is used for flavor. Do adjust its amount depending on the flavor of your brand.
The batter consistency is anther important element while making the bajji. If the batter is too thin, the batter won't stick on the fritters, if the batter is too thick, then the outer coating will also be thick which will result bigger and tasteless fritters. Make bajji with moderately thick and evenly coated bajjies.

Cauliflower bajji - Serving options

Just like any other fritters, cauliflower bajji do not need any accompaniments. But my kids need tomato ketchup or mint chutney as a side dish.

Cauliflower Bajji Recipe | Gobi Pakode | Gobi Ke Pakode Recipe | How To Make Kerala Cauliflower Bajji At Home

Batter coated cauliflower fritters

Preparation time: 30 minutes | Cooking Time: 15 minutes | Total time: 45 minutes

Ingredients

1 medium cauliflower
2 cups gram flour | besan | kadalamavu
2 tbsp rice flour
2 tsp chili powder or to taste
Asafoetida as needed
Salt to taste
Water as needed
Oil for frying

How to Make cauliflower bajji - Video

Cauliflower bajji preparation with step by step photos

Wash the cauliflower in fresh water before use. I used one medium sized cauliflower. Cut the thick stalk of the cauliflower with a knife just below the florets ends. Discard its leaves and lower stalk.
Now break the cauliflower with your hands into five to six pieces.
Soak in salted lukewarm water for ten to fifteen minutes before use. This will help to remove the small worms if present.
Now wash thoroughly in fresh water again and separate the florets carefully. Make bite sized pieces, do not make big chunks.
Further, we need to blanch the cauliflower. Boil three to four cups of water in a saucepan. When come to a rolling boil, put the separated florets.
Wait till the water boils, once it boils, switch off the flame and immediately drain the extra water through a colander or a sieve. Overcooking will make the cauliflower soggy and tasteless. Keep aside and let it cool down a bit.
Meanwhile, prepare the batter. Take gram flour and rice flour in a bowl. Rice flour is used to get the beautiful crispiness to the bajji. so never avoid these ingredients.
Next put chili powder asafetida and salt to your taste. Mix well.
Pour water little by little and make thick batter. The batter consistency depends on the type of outer coating you are looking for. If you prefer thicker bajjies, then make the batter thick and vise versa.
To check the bajji batter consistency, dip one cauliflower floret in the batter and check whether it cover the floret fully or not. If the florets get a beautiful coating with the batter, then the consistency is right. (For more information, please refer tips section.)
Once you get the right batter consistency, add one batch of florets into the batter.
Coat them using a fork or spoon.
Fry in hot oil till the bajjies gets a nice crispiness and a darker shade. Drop one at a time.
Once you finish adding the florets, reduce the flame to medium and keep stirring in between.
At one point, the sizzling sound will reduce. Remove them from the oil with a slotted spoon.
Enjoy hot with tomato ketchup and a cup of tea or coffee.