Cauliflower Bajji – Cauliflower fritters – Gobi bajji – காலிஃப்ளவர் பஜ்ஜி

I remember tasting cauliflower bajji for the first time when my grandma took me along with her to a marriage function. They served vegetarian food for lunch and they had made this fritters as one of the side dishes. I loved it. It was so tasty. From then I used to ask mom that dish for me when dad buys cauliflower and she used to usually make them for lunch. I love to have it with rice and curry or with variety rice. Even as a snack with tea or coffee it would be a better choice. We also make different types of fry items with cauliflower nowadays like Cauliflower 65, Cauliflower Pakoras, Cauliflower pepper fry, Spicy Cauliflower stirfry, Cauliflower fry. But this was the first recipe which made me develop a love a towards eating cauliflower.

It’s so simple to make and has only a minimal number of ingredients. Let us see how to make it.

Preparation Time: 30 mins

Cooking Time: 20 mins

Serves : 3

INGREDIENTS REQUIRED

Cauliflower – medium size

Gram flour – 1/2 cup

Rice flour – 1/4 cup

Red chilli powder – 1/2 tbsp

Turmeric powder – 1/2 tsp

Salt to taste

Hing – a pinch

Baking soda – a pinch

Oil for frying

METHOD

1.Cut the cauliflower into florets. Wash them well in water. Heat water in a pan. Add salt to it. Bring it to a rolling boil. Add the cleaned florets to it and allow it to cook for 5 mins in it. Then drain the excess water and keep the cauliflower ready.

2. Take a bowl, to it add gram flour, rice flour, red chilli powder, turmeric powder, salt, baking soda and hing. Mix well. Add water and make it into a thick paste. I used about 3/4 cup of water. Heat oil in a pan. Place the flame in medium. Dip the cooked florets in the batter prepared. Coat them well in the batter and drop them into the oil when the oil gets hot. Fry them to a golden crisp in batches. Remove the florets from oil when done. Transfer them to a plate lined with tissue to remove excess oil.

Serve hot.

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