Shwet's Sizzling Wok

A foodie's delight

Cauliflower Bajo / Pakoda

on June 11, 2014

Well, Being a true mangalorean and a Konkani of course !! My love for pakodas and bajo is never ending. I remember those evenings when I used to return from school, only to find some yummy and crispy bajo being made in my mom’s kitchen for tea time. The list was endless, from onions to brinjal, sweet potato, etc etc. Those days, nor did the calories or oily food matter to us 😉 Isn’t it ?

I do not have a proper picture of this, as we happily gorged on as it was been made !! 😀 Sorry for that


  • Cauliflower : 1 medium (Cut into florets)
  • Gram flour (Besan) : 1 cup
  • Rice flour : 1/4 cup
  • Chilli powder : 2 tsp
  • Asafotida (Hing) : 1 tsp
  • Salt as per taste
  • Oil to deep fry


  • Cut the cauliflower into florets, and keep it in salt water for about 5-7 min. Drain and spread the florets on a kitchen towel
  • Make a thick batter with besan, rice flour, salt, chilli powder and hing by adding water as required.
  • Now coat the cauliflower in this batter, and deep fry in batches.
  • Drain on an absorbent paper, and Serve hot



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