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Cauliflower Pakora (काउली पकोडा)

About Cauliflower Pakora (काउली पकोडा)

Cauliflower Pakora, known as 'Kauli Pakora' in Nepali, is a popular deep-fried snack enjoyed across Nepal. It's a common street food and a favorite appetizer in many Nepali households, especially during tea time or as a side dish with meals. The crispy and flavorful fritters are made by coating cauliflower florets in a spiced batter and deep-frying them until golden brown.

Picture of Cauliflower Pakora

History

The origins of pakoras in the Indian subcontinent are ancient, with variations found in different regions. While precise historical records for Cauliflower Pakora in Nepal are scant, the dish is most likely an adaptation of these older pakora traditions, reflecting Nepal's culinary influences. Cauliflower is a common vegetable in Nepal, and the relatively simple nature of pakoras, using a chickpea flour-based batter, made it a staple for quick snacks and appetizers. It gradually gained popularity as street food and home cooking due to its affordability, availability of ingredients, and satisfying taste. While the exact origin within Nepal isn't well-documented, Cauliflower Pakoras have become an integral part of Nepali culinary landscape, deeply enjoyed by all generations. It's a testament to how simple, adaptable cooking can become deeply rooted in a culture.

Fact 1

Cauliflower Pakora is a popular street food in Nepal, often sold by vendors in busy areas.

How to prepare?

cauliflower - 1 medium head, cut into floretsgram flour (besan) - 1 cuprice flour - 2 tbsp (optional, for extra crispiness)water - ¾ cup (or as needed to make a batter)ginger-garlic paste - 1 tspturmeric powder - ½ tspred chili powder - ½ tsp (adjust to taste)cumin powder - ½ tspcoriander powder - ½ tspajwain (carom seeds) - ¼ tspsalt - to tastebaking soda - a pinch (optional, for fluffier pakoras)oil - for deep frying

Learn step by step to prepare Cauliflower Pakora

  • 1
    Wash the cauliflower florets and set aside.
  • 2
    In a mixing bowl, combine gram flour, rice flour (if using), turmeric powder, red chili powder, cumin powder, coriander powder, ajwain, salt, and ginger-garlic paste.
  • 3
    Gradually add water and mix well to form a smooth, lump-free batter. The consistency should be thick enough to coat the cauliflower florets but not too runny.
  • 4
    If adding baking soda, mix it into the batter just before frying.
  • 5
    Heat oil in a deep pan or wok over medium heat.
  • 6
    Dip each cauliflower floret in the batter, ensuring it's evenly coated.
  • 7
    Carefully drop the coated cauliflower florets into the hot oil. Do not overcrowd the pan; fry in batches.
  • 8
    Fry until the pakoras turn golden brown and crispy, flipping them occasionally for even cooking.
  • 9
    Remove the fried pakoras from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
  • 10
    Serve hot with your favorite chutney or sauce. It tastes great with tea or coffee.
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