Prepare time
40 – 60 mins


  • 300g cauliflower; broken into florets
  • 150g potatoes; boiled
  • 2 tbsp plain white flour
  • 3 onions
  • 1 tsp black pepper crushed coarsely
  • 3 tbsp oil
  • salt to taste
  • 1/2 cup tomato ketchup
  • 1 tbsp vinegar
  • 1 tsp ginger; garlic paste
  • 2 tsp kashmiri chili powder


Boil the cauliflower until tender. Drain and finely chop. Leave to cool in a cauliflower, pepper, salt to the potato mixture. Heat 1 tbsp of oil in a karahi (wok) and fry the onions until brown. Add the cauliflower and potato mixture and remove from fire. When the mixture is cool enough to touch, shape them into 12 patties. Heat the remaining 2 tbsp of oil and shallow fry the patties until both sides are brown. Drain well on kitchen paper towel. Combine all the ingredients for the chili chutney in a bowl until well mixed. Serve the patties hot with the chili chutney on the side.