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.
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.
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.
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
- 6 - 7 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
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
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
- 6 - 7 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
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
Find it online : https://www.kannammacooks.com/cauliflower-vadai/
Authentic Tamilnadu Chettinad Beetroot Kola Urundai Recipe. Beetroot Vadai. Deep fried traditional Veg Kola recipe. With step by step pictures.
The food of the Chettinad region of Tamilnadu is so versatile. They are the masters of cooking vegetarian dishes that mimic meat. In Tamilnadu, meat is not consumed during many festive months. So dishes like these are cooked by the women folks to satiate the meat loving Chettiar household. Kola Urundai is traditionally made with mutton. This pure vegetable version has Beetroots and lentils mixed with fragrant spices. Fennel Seeds (Sombu) gives this dish a very very nice flavor. Here is how to do an excellent authentic and traditional vegetable kola urundai. There is no dull moment in the Chettiar household with such good food around.
Wash and Soak toor dal and channa dal in water for half an hour. Set aside.
Drain the soaked dal and grind it in a small mixie jar with fresh shredded coconut. Do not add any water. Pulse the mixie jar 7-8 times. Open and mix in between so the mixture grinds evenly. The mixture will be coarse after grinding.
In the same mixie jar which has the ground dal-coconut mixture, add in the diced onion, red chillies, fennel seeds, cumin seeds and garlic. Grind the mixture without adding any water. Pulse the mixie jar several times. Open and mix in between so the mixture grinds evenly. The mixture should be very slightly coarse after grinding. Set aside.
Wash, peel and grate the Beetroots. Set aside.
Take a bowl and add in the grated beetroots and the ground mixture. Add in the salt and finely chopped curry leaves and coriander leaves. Mix well. Add in quarter cup of chickpea flour (besan) . Mix well. The mixture will be little wet when compared to the traditional vadai batter. Its fine. Do not add more chickpea flour. Mix well and proceed for frying.
This mixture has to be fried as soon as they are mixed, else it becomes watery when stored. So lets proceed for frying. Heat oil in a kadai / pan. When the oil is getting hot, make small balls out of the beetroot mixture. Fry the balls in oil for 2 minutes in medium flame. Drain on paper towels.
Serve hot.
- 2 Big Beetroots (Approximately 300 grams )
- 1/4 cup Toor dal
- 1/4 cup Channa Dal
- 3/4 cup fresh shredded Coconut (about half a medium coconut)
- 4 dried red chillies (use more if you need it real spicy)
- 1 onion, diced
- 2 teaspoon fennel seeds (sombu)
- 1 teaspoon cumin seeds
- 5 cloves garlic
- 1/4 cup chickpea flour (besan)
- 1 teaspoon salt
- 4 sprigs curry leaves, finely chopped
- 6 sprigs coriander leaves, finely chopped
- 500 ml Sunflower Oil for deep frying
- Wash and Soak toor dal and channa dal in water for half an hour. Set aside.
- Drain the soaked dal and grind it in a small mixie jar with fresh shredded coconut. Do not add any water. Pulse the mixie jar 7-8 times. Open and mix in between so the mixture grinds evenly. The mixture will be coarse after grinding.
- In the same mixie jar which has the ground dal-coconut mixture, add in the diced onion, red chillies, fennel seeds, cumin seeds and garlic. Grind the mixture without adding any water. Pulse the mixie jar several times. Open and mix in between so the mixture grinds evenly. The mixture should be very slightly coarse after grinding. Set aside.
- Wash, peel and grate the Beetroots. Set aside.
- Take a bowl and add in the grated beetroots and the ground mixture. Add in the salt and finely chopped curry leaves and coriander leaves. Mix well. Add in quarter cup of chickpea flour (besan). Mix well. The mixture will be little wet when compared to the traditional vadai batter. Its fine. Do not add more chickpea flour. Mix well and proceed for frying.
- This mixture has to be fried as soon as they are mixed, else it becomes watery when stored. So lets proceed for frying. Heat oil in a kadai / pan. When the oil is getting hot, make small balls out of the beetroot mixture. Fry the balls in oil for 2 minutes in medium flame. Drain on paper towels.
- Serve hot.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 45 mins
- Cook Time: 15 mins
- Category: Appetizer
- Cuisine: Chettinad, South Indian, Tamilnadu
