Sunday, October 6, 2013

Singhada Ataa Pakoda (Cauliflower and Potato)

Singhada Ataa Pakoda(Cauliflower and Potato)


11/2  cup Singhada ataa
1/2 tea spoon Ajwain (carom seeds)
1 table spoon coriander leaves (cilantro
4 to 5 curry leaves chopped
1 cup cauliflower cut into small pieces
1 cup potato sliced
3 to 4 green chilies chopped
Water to make
Sendha namak/ vrat ka salt as per taste
Oil for frying


  • Cut cauliflower and potato and wash it properly, set aside.
  • Take singhada ataa in a big bowl, add ajwain , salt, green chill's , chopped curry leaves and coriander leaves.
  • Add water , Paste should not be very thick be thick so that you can deep cauliflower and potato and paste will cover them properly
  • Add cauliflower and potato's in mixture, mix them properly.
  • Heat oil in a pan.
  • Add  both cauliflower and potato's in a oil in a medium heat, don't put too much together so that both can fry properly
  • fry until pakoda's get golden brown  crisp serve hot with tomato chutney or pea nut chutney  


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