Cauliflower pakoda, also known as gobi pakora and cauliflower fritters, is a popular Indian snack.
It is made by coating cauliflower florets in a spiced batter and deep-frying them until they turn golden brown and crispy.
The combination of the tender cauliflower and the crispy outer layer makes it a delightful treat for any occasion.
Key Takeaways:
- Cauliflower 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.
- 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.
- A few alternatives to cauliflower fritters can be pakodas made by replacing cauliflower florets with onion, spinach, potato, paneer, or mixed vegetables.
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. Serve the pakoras with tomato ketchup and green chutney (prepared with coriander leaves, green chillies, ginger and garlic).
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
- Clean the cauliflower florets.
- Heat 2 cups of water in a pan.
- Add cauliflower florets to the hot water. Boiling water is not needed here.
- Add some salt to the water. Cover with a lid and let the florets rest for 10 minutes.
- When the florets are half boiled, take them out on a pan.
- 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.
- Mix well. If required, add more water and continue mixing to make a thick batter. Cover the batter and leave aside for 5 minutes.
- Add cauliflower florets to the mixture and mix again.
- 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.
- Once they turn golden and crisp, take them out. Serve the pakoras with tomato ketchup and green chutney (prepared with coriander leaves, green chillies, ginger and garlic).
Video
Notes
- Always use fresh cauliflower with firm florets to make these pakodas. Check that the cauliflower is tight and compact and the florets are white in color. Stay away from ones that are soft or are discolored.
- Cut the florets into small pieces. Bite-size pieces are favorable because these will be dipped in the spicy batter before frying which will make the larger. Also, small florets ensure even cooking in the outside and prevents them from becoming overly crispy from the outside.
- Wash the florets thoroughly under running water, soak them in salt water for some time to remove any insects and impurities, wash again, and pat them dry using a paper or kitchen towel. This will remove additional moisture render the right crispiness to the pakodas.
- Prepare the batter properly using fresh chickpea flour (besan). You may add to the crunchiness by mixing a small amount of rice flour. Add the right amount of water to make a thick and smooth batter. Let it rest for a while to allow the flavors meld and absorbed perfectly.
- I fry the florets in small batches. This will prevent overcrowding and allow even cooking. They should float in the hot oil and move around freely. Remove them only when they turn golden brown and crispy. Flip occasionally.
