Cauliflower Pepper Fry

Cauliflower fritters served differently. The batter is made of refined flour and corn flour instead of the usual gram flour. The addition of fresh coriander leaves gives it a nice flavour. The fritters are further tossed in a black peppercorn mixture that gives it that additional zing.

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Cauliflower Pepper Fry - YT

Cauliflower Pepper Fry

Main ingredients Cauliflower, Black peppercorns, Refined flour, Corn flour, Red chilli powder, Turmeric powder, Fresh coriander leaves, Onion, Ginger-garlic paste, Fennel powder, Curry leaves
Cuisine Fusion
Course Starter
Prep time 10-15 minutes
Cook time 15-20 minutes
Serve 4
Taste Savoury
Level of cooking Easy
Others Vegetarian



  • 25-30 medium sized florets of cauliflower 
  • 1½ teaspoons crushed black peppercorns
  • 1 cup refined flour (maida)
  • ¼ cup corn flour
  • 1 teaspoon red chilli powder
  • ¼ teaspoon turmeric powder
  • Salt to taste
  • 2 tablespoons chopped fresh coriander leaves
  • 2 tablespoons oil + for deep frying
  • 1 large onion, finely chopped
  • 1 tablespoon ginger-garlic paste
  • ½ teaspoon fennel (saunf) powder
  • 15-20 curry leaves


  1. Combine together refined flour, corn flour, red chilli powder, turmeric powder, salt, 1 tablespoon coriander leaves and 1 cup water to a smooth thick batter in a bowl.
  2. Add the cauliflower florets and mix. Coat the batter well on each floret.
  3. Heat sufficient oil in a kadai. Slide in the cauliflower florets in 2 batches and deep fry till light golden brown and crisp. Drain on an absorbent paper.
  4. For the tempering, heat 2 tablespoons oil in a pan. Add onion and salt and sauté till translucent. 
  5. Add ginger-garlic paste and sauté for a minute. 
  6. Add fennel powder, crushed black peppercorns and curry leaves and sauté for a minute. Add 2 tablespoons water, mix and cook for a few seconds.
  7. Add the fried cauliflower and toss well. Add the remaining coriander leaves and mix well.
  8. Transfer onto a serving platter and serve hot.