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Cauliflower Vadai Recipe, Indian Style Cauliflower Fritters

by | Aug 7, 2015 | 13 comments

cauliflower vadai-1-4
Cauliflower vadai made with blanched Cauliflower and spices. Gobi Vada / pakora recipe. Shallow fried Indian style Cauliflower fritters that are made without eggs, Vegan and Gluten-free.

Cauliflower is the most versatile vegetable ever. There is a very funny quote about Cauliflower. “Cauliflower is nothing but cabbage with a college education.” The possibilities of a Cauliflower is endless. This is a very easy to do Cauliflower Vadai / Cauliflower fritters that can be put together in minutes. The cauliflower gets nicely fried and roasted along with other spices and makes for an excellent easy evening snack. This Gobi Vadai is a great school lunch box idea too. This is a very kid friendly after school Indian snack. Here is how to make tasty shallow fried Cauliflower Vadai – Crisp Cauliflower fritters.

Here are other recipes from the site that uses Cauliflower as the main ingredient.
Cauliflower Recipes

Here is the video of how to make Cauliflower Vadai Recipe, Indian Style Cauliflower Fritters

Step by step pictures of how to make Cauliflower Vadai Recipe, Indian Style Cauliflower Fritters
Wash the Cauliflower in water and cut it into florets. Bring a big pot of water to boil , add in turmeric, salt and the Cauliflower florets. Let it boil for 7-8 minutes until half done. Remove off heat. Drain the water. Grate the Cauliflower florets in a wide grater. If the stems of the florets are very hard to grate, chop them finely with a knife and add. Set aside.

Cauliflower-vada-gobi-fritters-evening-snack-recipe-grate

Take a bowl and add in the grated Cauliflower, finely chopped green chillies, finely chopped coriander leaves, poppy seeds (khuskhus), finely chopped cashew nuts, salt, curry leaves, ginger, mint leaves, onion, fennel seeds and besan (chickpea flour). Make sure to chop the onions and greens as fine as possible. Mix everything well. Do not add any water at this stage. mix well with your hands to combine. Add a tablespoon of water at a time if the mixture is very dry. Add water only when really necessary.
Note: This recipe has white poppy seeds. If you cant source white poppy seeds in a place where you live, just omit it.

Cauliflower-vada-gobi-fritters-evening-snack-recipe-mix

Slightly oil your hands and form 2 inch cutlets / patties with the mixture. Make sure the patty is tight and even on the sides. Gently even out the sides by pressing with your hands. Set aside.

Cauliflower-vada-gobi-fritters-evening-snack-recipe-form-patties

Heat oil in a flat pan until hot. I prefer shallow frying in peanut oil. Shallow fry the Cauliflower vadai for 2-3 minutes on each side on medium flame. Do not turn the vadai often. It might break. Once brown on both sides, remove the shallow fried vadai and drain on paper towels.

Cauliflower-vada-gobi-fritters-evening-snack-recipe-shallow-fry

Serve Cauliflower Vadai – Crisp Cauliflower fritters hot. Additional bonus – Its yummy, Vegan and Glutenfree.

Cauliflower-vada-gobi-fritters-evening-snack-recipe-shallow-fried

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Cauliflower-vada-gobi-fritters-evening-snack

Cauliflower Vadai / Cauliflower Fritters

Cauliflower vadai made with blanched Cauliflower and spices. Gobi Vada / pakora recipe. Shallow fried Indian style Cauliflower fritters that are made without eggs, Vegan and Gluten-free.

  • Total Time: 20 mins
  • Yield: 20 fritters 1x

Ingredients

Scale

For Blanching Cauliflower for the vadai / fritters

  • 500 grams Cauliflower florets
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 2 litres water

Other Ingredients for the Cauliflower Vadai

  • 4 green chillies, finely chopped (add more if you need it very spicy)
  • 4 sprigs coriander leaves, finely chopped
  • 3 sprigs curry leaves, finely chopped
  • 1 tablespoon minced ginger
  • 67 sprigs mint leaves, finely chopped
  • 1/2 cup onions, finely chopped
  • 1 teaspoon fennel seeds
  • 1.5 tablespoon white poppy seeds (khuskhus)
  • 10 whole cashew nuts, finely chopped
  • 3/4 teaspoon salt
  • 1/2 cup besan ( Indian chickpea flour )
  • 1/4 cup Peanut Oil / Vegetable Oil for shallow frying

Instructions

Wash the Cauliflower in water and cut it into florets. Bring a big pot of water to boil , add in turmeric, salt and the Cauliflower florets. Let it boil for 7-8 minutes until half done. Remove off heat. Drain the water. Grate the Cauliflower florets in a wide grater. If the stems of the florets are very hard to grate, chop them finely with a knife and add. Set aside.

Take a bowl and add in the grated Cauliflower, finely chopped green chillies, finely chopped coriander leaves, poppy seeds (khuskhus), finely chopped cashew nuts, salt, curry leaves, ginger, mint leaves, onion, fennel seeds and besan (chickpea flour). Make sure to chop the onions and greens as fine as possible. Mix everything well. Do not add any water at this stage. mix well with your hands to combine. Add a tablespoon of water at a time if the mixture is very dry. Add water only when really necessary.

Slightly oil your hands and form 2 inch cutlets / patties with the mixture. Make sure the patty is tight and even on the sides. Gently even out the sides by pressing with your hands. Set aside.

Heat oil in a flat pan until hot. I prefer shallow frying in peanut oil. Shallow fry the Cauliflower vadai for 2-3 minutes on each side on medium flame. Do not turn the vadai often. It might break. Once brown on both sides, remove the shallow fried vadai and drain on paper towels.

Serve Cauliflower Vadai – Crisp Cauliflower fritters hot. Additional bonus – Its yummy, Vegan and Glutenfree.

Notes

You can add boiled potatoes, paneer etc for variation of the recipe

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Category: Appetizer, snack
  • Cuisine: South Indian, Tamilnadu

Keywords: cauliflower vadai

13 Comments

  1. Chandra

    Great recipe Suguna, Sounds yummy Will make some tomorrow👍

    Reply
  2. Shalini

    Hi I boiled the cauliflower and then mixed the ingredients but it was not well cooked inside after frying

    Reply
  3. Latha

    Hi, nice recipe! If we want to deep fry this, same consistency is ok or we have to make itmore dry?






    Reply
    • Suguna Vinodh

      Do not deep fry. The fritters may disintegrate.

      Reply
  4. Sabari

    Nice idea,, little oil – felt healthy






    Reply
  5. Radhika

    Hi

    I made these today, and the vada was awesome. I didn’t boil the cauliflower, though, but blitzed the florets in a food chopper along with all the ingredients except salt and besan. The cauliflower texture was similar to finely grated, and the ingredients were all mixed well. Also, used a paniyaram kal for making these.

    Thank you for sharing the recipe. It’s quite simple, easy and quick…and no deep frying 🙂






    Reply
  6. Vanaja

    ??thank umam






    Reply
  7. Vanaja

    Thank umam .??vada PochayAll vada had gone into my hus tummy






    Reply

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