cauliflower pakoda

Cauliflower pakoda are delicious Indian fritters made with cauliflower florets, gram flour, spices and herbs. Also known as gobi pakora, these are crisp fried tea-time snack.

Cauliflower pakoda

cauliflower

curry leaves

green chilies ((adjust as needed))

ginger garlic paste

1½ teaspoon ajwain (/ carom seeds/ vaamu)

red chili powder

garam masala

besan ((gram flour))

rice flour corn

salt ((adjust

turmeric

water

oil (for frying, as needed)

Separate the florets from cauliflower. Do not chop them to small florets. (check the pictures in the step-by-step guide)

Heat 4 cups of water in a pot until hot (not boiling). Add the cauliflower florets and sprinkle ½ teaspoon salt. You may also add turmeric to the water. This step is done to bring out the worms if any in the florets.

Leave them for a minute or 2 and then drain the water. Rinse them thoroughly. Drain to a colander.

Transfer them to a mixing bowl. Add ginger garlic paste, chopped curry leaves &amp; green chilies. Sprinkle chili powder, carom seeds and garam masala all over. Mix them well.

Sprinkle gram flour, rice flour and salt all over evenly. Sprinkle 2 to 3 tbsps water and begin to coat the gobi well with all the dry ingredients.

Keep splashing more water as needed and mix until all of the flour coats the cauliflower well. It should resemble a wet marinade. (check pictures above)

Taste test the batter and add more salt if needed.

Preparation

Heat oil in a deep pan for frying until hot enough.

To check if the oil is ready to fry, Drop a small portion of batter to the hot oil. The batter should rise if the oil is hot enough.

Regulate the heat to medium. Gently drop each floret separately in the hot oil. Do not crowd a lot of them as they will get stuck and won&#039;t fry well.

Do not stir for 1 to 2 minutes. Then use a perforated ladle and stir them gently. Fry until golden &amp; crisp on a medium heat.

The bubbles in the oil will reduce when the florets are fried well.

Remove them to a steel colander. Serve cauliflower pakoda hot with a cup of hot tea or coffee.

Frying cauliflower pakoda

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I am going to try this soon it looks very good

Hi, I have tried this pakoda today and it came out so well. We all liked it so much. I love the way you describe each and every recipe in detailed steps. I would like to see many more recipes from you in the future...

Tried Cauliflower Pakodas. It was just yummy. I paired it with Mint Yogurt Dip :)

Swasthi ur recipes are excellent  .I wish you good luck. Plz send recipe food stuff used in pooja or naivaid like paisum etc. Thks

Cauliflower pakoda or gobi pakora are crispy and tasty cauliflower fritters. In this North Indian recipe marinated cauliflower florets are coated with savory gram flour batter and deep fried. They make for a wonderful evening vegan snack.

Gobi Pakora (Cauliflower Pakoda)

medium sized cauliflower ((phool gobi))

flour

Ginger Garlic Paste

carom seeds ((ajwain))

red chili powder (or cayenne pepper

¼ teaspoon Garam Masala

asafoetida powder ((hing))

turmeric powder ((ground turmeric))

water (- add as required to make a thick flowing batter)

(- oil

salt

chaat masala

lemon jucice to be sprinkled ((optional))

coriander leaves

In a pan, Boil enough water with salt.

Break or chop the cauliflower in medium sized florets.

Rinse them well and add them to the boiling water.

Switch off the flame and let the cauliflower florets be immersed in the water for 10 to 12 minutes.

Drain the water from the cauliflower florets. In a pan marinate the cauliflower with red chili powder, turmeric powder, ginger-garlic paste, garam masala powder. Mix very well and keep aside for 8 to 10 minutes.

In another bowl, make a smooth batter with the besan/gram flour, asafoetida, baking soda or baking powder, salt and water.

Next add carom seeds to the batter and mix well.

Heat oil in a kadai or deep fryer. You can use any neutral tasting oil with a high smoking point.

Take each marinated cauliflower and dip in the batter.

Coat each floret evenly with the batter and add them carefully in the medium hot oil.

When one side becomes slightly crisp and the batter firms up then turn over with a slotted spoon and continue to fry the other side.

Fry till the cauliflower fritters are crisp and golden evenly. You will have to turn the pakora a couple of times for even frying.

With a slotted spoon remove the pakoda and drain as much oil as possible. Then keep them on paper towels to remove excess oil.

Serve the cauliflower pakoda hot or warm with any green chutney or sauce, sprinkled with chaat masala, lemon juice and chopped coriander leaves. You can also have them with roti or stuff them between bread slices or dinner rolls.

Making cauliflower pakoda

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Gobi Pakora (Cauliflower Pakoda)

Top 2 cauliflower pakoda recipes from across the web

The most viewed cauliflower pakoda recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Cauliflower pakoda

Gobi Pakora (Cauliflower Pakoda)

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