Cauliflower pakoda, also known as gobi pakora or cauliflower fritters, is a popular Indian snack or appetizer.
It features crispy and flavorful cauliflower florets coated in a spiced batter and deep-fried until golden brown and crunchy.
The combination of the tender cauliflower and the crispy outer layer makes it a delightful treat for any occasion.
Cauliflower pakodas are commonly enjoyed during monsoons or as a tea-time snack.
Key Takeaways:
- Pakoras, or fritters, are popular crispy and savory deep-fried snacks enjoyed throughout the Indian subcontinent.
- They are highly sought-after as street food and can be found in restaurants as well.
- Indulging in hot pakoras with evening tea is a traditional practice during the monsoon and colder months, adding to the cozy atmosphere.
- Pakoras and tea are inseparable during the rainy season in regions like Bengal, Punjab, and Lucknow.
- Pakoras are commonly enjoyed during iftar, the meal that breaks the fast during Ramadan, due to their quick preparation, delicious taste, and affordability.
The Ingredients:
- Cauliflower: Two Big Sized (Cut into Small Pieces)
- Ginger-Garlic-Chilli Paste
- Green Chillies: 3 (Finely Chopped)
- Onion: 1 Big Size (Properly Sliced)
- Flour: 4 tbl spoons
- Cornflower: 3 tbl spoons
- Half-Sized Lemon
- Kashmiri Chilli Powder
- Garam Masala: ½ tsp
- Food Colour
- Refined Oil
- Salt to Taste
How to Make Cauliflower Pakoda (Step by Step Images)?
1. Clean the cauliflower florets.
2. Heat 2 cups of water in a pan.
3. Add cauliflower florets to the hot water. Boiling water is not needed here.
4. Add some salt to the water. Cover with a lid and let the florets rest for 10 minutes.
5. When the florets are half boiled, take them out on a pan.
6. Prepare a batter with flour, cornflower, sliced onions, Kashmiri red chilli powder, garam masala, ginger-garlic-chilli paste, salt to taste, lemon juice, food colour and a little amount of water.
7. Mix well. If required, add more water and continue mixing to make a thick batter. Cover the batter and leave aside for 5 minutes.
8. Add cauliflower florets to the mixture and mix again.
9. Heat refined oil in a pan. Reduce the flame to medium. Gently slide each cauliflower floret into the oil. Adjust the flame if needed. Don’t add too many florets at a time. Avoid frequent stirring at first. Later continue stirring the pokoras so that they get evenly fried.
10. Once they turn golden and crisp, take them out on a tissue paper on a plate. Serve the pakoras with tomato ketchup and green chutney (prepared with coriander leaves, green chillies, ginger and garlic).
Pro Tips for Making Cauliflower Pakoda
Here are some pro tips for making cauliflower pakodas:
Choose the right cauliflower: Select a fresh and firm cauliflower head. Look for one that is compact and has tightly closed florets. Avoid cauliflower with any signs of discoloration or soft spots.
Cut into small florets: Cut the cauliflower into small, bite-sized florets. This ensures even cooking and allows the pakodas to cook through without becoming overly crispy on the outside.
Soak in saltwater: Soak the cauliflower florets in saltwater for about 15 minutes. This helps to remove any impurities and insects that may be hidden within the florets. Rinse them thoroughly afterward to remove the salt.
Dry the florets: After rinsing, make sure to pat the cauliflower florets dry using a kitchen towel or paper towel. Removing excess moisture is crucial to achieving crispy pakodas.
Prepare a flavorful batter: Create a batter using chickpea flour (besan), rice flour (for extra crunchiness), turmeric powder, red chili powder, garam masala, salt, and water. Adjust the consistency to a thick, smooth batter that coats the florets well.
Add spices and herbs: Enhance the flavor of your cauliflower pakodas by adding spices like cumin seeds, coriander powder, or chaat masala. You can also incorporate finely chopped green chilies, ginger, garlic, and fresh coriander leaves (cilantro) for added taste and aroma.
Rest the batter: Allow the batter to rest for about 10-15 minutes. This helps the flavors to meld and the besan to absorb the liquid, resulting in a better texture.
Heat the oil: Use a deep frying pan or a wok to heat the oil. Make sure there is enough oil to fully submerge the pakodas. Heat the oil to medium-high heat, around 350-375°F (175-190°C).
Fry in small batches: Avoid overcrowding the pan to ensure that the pakodas cook evenly. Fry them in small batches, giving enough space for them to float and move around freely.
Fry until golden brown: Fry the cauliflower pakodas until they turn golden brown and crispy. Flip them occasionally for even frying. Remove them from the oil using a slotted spoon and drain on a kitchen paper towel to remove excess oil.
Serve with chutney or sauce: Serve the cauliflower pakodas hot and crispy. They pair well with mint chutney, tamarind chutney, or tomato ketchup. Enjoy them as a snack or as a delicious accompaniment to tea.
By following these pro tips, you’ll be able to make flavorful and crispy cauliflower pakodas that will be a hit with your family and guests. Enjoy your cooking!
What to Serve with Cauliflower Pakoda?
Cauliflower pakodas are delicious on their own, but they can be enhanced further by serving them with various accompaniments. Here are some options for what you can serve with cauliflower pakodas:
Chutneys: Mint chutney and tamarind chutney are classic accompaniments for pakodas. Mint chutney adds a refreshing and tangy flavor, while tamarind chutney provides a sweet and sour taste. You can also try coriander chutney or tomato chutney for different flavor profiles.
Yogurt Dip: A cool and creamy yogurt dip, such as raita, complements the spiciness of the pakodas. You can make a simple raita by mixing yogurt with finely chopped cucumber, onions, tomatoes, and a sprinkle of roasted cumin powder.
Tomato Ketchup: If you prefer a more familiar and widely enjoyed dip, serve the cauliflower pakodas with tomato ketchup. The sweet and tangy flavor of ketchup pairs well with the crispy pakodas.
Green Chutney: This versatile and flavorful chutney made from fresh coriander (cilantro), mint leaves, green chilies, ginger, and lemon juice is a popular choice to accompany pakodas. It adds a vibrant and herby taste to the dish.
Pickles: Indian-style pickles, such as mango pickle or mixed vegetable pickle, provide a tangy and spicy element that complements the flavors of the pakodas. These pickles add an extra burst of flavor to each bite.
Chaat Toppings: Give your cauliflower pakodas a chaat twist by topping them with chaat masala, finely chopped onions, tomatoes, and a drizzle of tangy tamarind chutney. This creates a more indulgent and street food-style experience.
Tea or Masala Chai: Cauliflower pakodas are a popular snack to enjoy with a hot cup of tea or masala chai. The combination of the savory pakodas with the aromatic and spiced tea creates a perfect balance of flavors.
Feel free to experiment and mix and match these accompaniments based on your preferences and the occasion. The variety of flavors and textures will add an exciting dimension to your cauliflower pakoda experience.
How Does Cauliflower Pakoda Taste?
Cauliflower pakodas have a delicious and unique taste. The cauliflower florets are coated in a flavorful batter made from chickpea flour (besan) and various spices, which are then deep-fried until crispy and golden brown.
The combination of the crispy exterior and the tender cauliflower inside creates a delightful texture.
In terms of flavor, cauliflower pakodas are savory and aromatic. The spices used in the batter, such as turmeric, cumin, coriander, and chili powder, infuse the pakodas with a warm and slightly spicy taste. The chickpea flour adds a nutty and earthy flavor to the dish.
The cauliflower itself has a mild and slightly sweet taste. When cooked and fried, it becomes tender and develops a slightly caramelized flavor, which adds depth to the overall taste of the pakodas.
Overall, cauliflower pakodas are a wonderful combination of crispy, savory, and slightly spicy flavors. They are a popular snack in Indian cuisine and are enjoyed for their satisfying texture and delicious taste.
Cauliflower Pakoda Alternatives
If you’re looking for alternatives to cauliflower pakodas, here are a few options you can consider:
Onion Pakoda: Instead of using cauliflower, you can make pakodas using sliced onions. The onions are mixed with a batter similar to the one used for cauliflower pakodas and deep-fried until crispy. Onion pakodas have a sweet and tangy flavor and are quite popular as a snack.
Potato Pakoda: Potatoes can be a great alternative for cauliflower in pakodas. Thinly sliced or grated potatoes are mixed with the batter and fried until golden and crispy. Potato pakodas have a soft interior and a crunchy exterior, making them a satisfying snack.
Spinach Pakoda: If you’re looking for a healthier alternative, spinach pakodas are a good choice. Fresh spinach leaves are coated in a besan batter and fried until crispy. Spinach pakodas have a delicate flavor and a light, crispy texture.
Mixed Vegetable Pakoda: You can also combine various vegetables to make mixed vegetable pakodas. Carrots, bell peppers, green beans, and other vegetables can be thinly sliced or grated and mixed with the batter. These pakodas offer a variety of flavors and textures.
Paneer Pakoda: Paneer (Indian cottage cheese) pakodas are a delicious vegetarian option. Cubes of paneer are coated in a spiced batter and fried until golden and crispy. Paneer pakodas have a creamy and rich taste.
These are just a few alternatives to cauliflower pakodas. Feel free to experiment with different vegetables and flavors to create your own unique pakoda recipes.
Recipe Card
Cauliflower Pakoda (Gobi Pakora)
Ingredients
- 2 pcs Cauliflower Big Sized (Cut into Small Pieces)
- 1 tbsp Ginger-Garlic-Chilli Paste
- 3 pcs Green Chillies (Finely Chopped)
- 1 pcs Onion (Properly Sliced)
- 4 tbsp Refined Flour
- 3 tbsp Cornflower
- 1/2 tbsp lemon Juice
- 1 tbsp Kashmiri Chilli Powder
- 1/2 tbsp Garam Masala
- 1/2 ltr refined oil
- Food Colour
- Salt to Taste
Instructions
- Start by cleaning the cauliflower florets.
- In a pan, heat 2 cups of water. No need for boiling water.
- Add the cauliflower florets to the hot water and sprinkle some salt. Cover with a lid and let the florets rest for 10 minutes.
- After the florets are partially boiled, remove them from the water using a strainer.
- Prepare the batter by combining flour, cornflour, sliced onions, Kashmiri red chili powder, garam masala, ginger-garlic-chili paste, salt to taste, lemon juice, food color (optional), and a small amount of water.
- Mix the ingredients well to form a thick batter. If needed, add more water. Cover the batter and let it sit for 5 minutes.
- Add the cauliflower florets to the batter and mix them thoroughly.
- Heat refined oil in a pan and reduce the flame to medium heat. Carefully slide each cauliflower floret into the hot oil. Avoid overcrowding the pan and refrain from stirring the pakoras too frequently initially. Later, continue stirring occasionally to ensure even frying.
- Once the pakoras turn golden and crispy, remove them from the oil and place them on a tissue-lined plate to absorb any excess oil.
Video
Notes
Nutrition Info (Estimation Only)
Conclusion
These pakoras are so yummy that no side dish is needed with them.
But for many Indians, chai-pokora is the divine combination that one can think of when it is raining or chilli cold outside or at any evening adda with family and/or friends.
