Gobi Pakora, Cauliflower Pakoda
by Tarla Dalal
gobi pakora recipe | Indian style cauliflower pakoda | gobhi ke pakode | how to make gobi pakoda | with 29 amazing images.
gobi pakora recipe | Indian style cauliflower pakoda | gobhi ke pakode | how to make gobi pakoda is sure to delight your friends and family! Learn how to make gobi pakoda.
To make gobi pakora, heat a non-stick pan with enough water, add the cauliflower florets and boil on a medium flame for 4 to 5 minutes. Drain and keep aside. Combine the besan, coriander, rice flour, ginger garlic paste, chilli powder, turmeric powder, asafoetida, garam masala, carom seeds, cumin seeds powder, chaat masala and salt in a deep bowl. Add approx. ¾ cup of water and mix well using a whisk till smooth. Heat the oil in a deep non-stick pan, dip a few cauliflower pieces in the prepared batter and drop it in hot oil. Deep-fry on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Sprinkle chaat masala evenly over it. Serve immediately with tomato ketchup.
Fresh cauliflower florets, coated with a masaledar batter and deep-fried to a perfect crispness, gobhi ke pakode is one tea-time snack that has withstood the test of time and crossed geographical boundaries too. It is available all over the country, even in small tea-stalls. Especially during the monsoon and winter months, there is a great demand for this crunchy pakora with a soft centre!
Indeed, the Indian style cauliflower pakoda deserves this fame. Try it and you will agree with us! The best accompaniment for these pakodas is green chutney, but for kids it can be tomato ketchup.
The best part is that this easy gobi pakoda needs just common ingredients, so you can make it any time you wish. They are perfect for unexpected guests too! You can also try other monsoon delights like the Khichdi Pakodas or Bread Bhajiya.
Tips for gobi pakora. 1. You can parboil the cauliflower in advance and keep. 2. Serve them immediately or they will turn soft and soggy. 3. Make sure do not deep-fry many at a time.
Enjoy gobi pakora recipe | Indian style cauliflower pakoda | gobhi ke pakode | how to make gobi pakoda | with step by step photos.
Gobi Pakora, Cauliflower Pakoda recipe - How to make Gobi Pakora, Cauliflower Pakoda
Preparation Time: Cooking Time: Total Time:
Makes 3 servings
For Gobi Pakora
2 cups cauliflower florets
1 cup besan (bengal gram flour)
2 tbsp finely chopped coriander (dhania)
2 tbsp rice flour (chawal ka atta)
1 tbsp ginger-garlic (adrak-lehsun) paste
2 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1/4 tsp asafoetida (hing)
1/2 tsp garam masala
1/2 tsp carom seeds (ajwain)
1 tsp cumin seeds (jeera) powder
1 tsp chaat masala
salt to taste
oil for deep-frying
1 tsp chaat masala for sprinkling
For Serving With Gobi Pakora
tomato ketchup
For gobi pakora
- For gobi pakora
- To make {span class="bold1"}gobi pakora{/span}, heat a non-stick pan with enough water, add the cauliflower florets and boil on a medium flame for 4 to 5 minutes. Drain and keep aside.
- Combine the besan, coriander, rice flour, ginger garlic paste, chilli powder, turmeric powder, asafoetida, garam masala, carom seeds, cumin seeds powder, chaat masala and salt in a deep bowl.
- Add approx. ¾ cup of water and mix well using a whisk till smooth.
- Heat the oil in a deep non-stick pan, dip a few cauliflower pieces in the prepared batter and drop it in hot oil.
- Deep-fry on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Sprinkle chaat masala evenly over it.
- Serve immediately with tomato ketchup.
Gobi Pakora Video
if you liked our gobi pakora recipe, see other gobi recipes
-
if you liked our gobi pakora recipe | Indian style cauliflower pakoda | gobhi ke pakode | how to make gobi pakoda, see other gobi recipes.
- gobi paratha recipe | Punjabi gobi paratha | gobi ka paratha | cauliflower paratha | with 20 amazing images.
- gobi simla mirch recipe | Punjabi shimla mirch sabzi | capsicum cauliflower sabji | with 42 amazing images.
- gobi 65 recipe | cauliflower 65 restaurant style | crispy gobi 65 dry | Indian veg starter | with 39 amazing images.
how to par-boil cauliflower
-
Heat enough water in a deep non-stick pan.
-
Add 2 cups cauliflower florets.
-
Cook on a medium flame for 4 to 5 minutes.
-
Drain on an absorbent paper. Keep aside.
how to make batter for gobi pakora recipe
-
To make batter for gobi pakora recipe | Indian style cauliflower pakoda | gobhi ke pakode | how to make gobi pakoda, take a deep bowl and add 1 cup besan (bengal gram flour).
-
Add 2 tbsp rice flour (chawal ka atta).
-
Add 1 tbsp ginger-garlic (adrak-lehsun) paste, if you do not have the paste ready add finely chopped ginger and garlic.
-
Add 2 tsp red chilli powder.
-
Add 1/2 tsp turmeric powder (haldi).
-
Add 1/2 tsp asafoetida (hing).
-
Add 1/2 tsp garam masala.
-
Add 1/2 tsp carom seeds (ajwain).
-
Add 1 tsp cumin seeds (jeera) powder.
-
Add 1 tsp chaat masala.
-
Add the salt.
-
Add approx. ¾ cup of water.
-
Mix well using a whisk.
-
Add 2 tbsp finely chopped coriander (dhania).
-
Mix well. Keep aside.
how to deep-fry gobi pakora
-
Heat the oil in a deep non-stick pan.
-
Dip a few cauliflower pieces in the prepared batter.
-
Drop the coated cauliflower into a hot oil.
-
Deep-fry on a medium flame, till they turn golden brown in colour from all the sides.
-
Drain on an plate.
-
Sprinkle 1 tsp chaat masala for sprinkling evenly over it.
-
Serve gobi pakora recipe | Indian style cauliflower pakoda | gobhi ke pakode | how to make gobi pakoda, immediately with tomato ketchup.
tips to make gobi pakora recipe
-
You can parboil the cauliflower in advance and keep.
-
Serve them immediately or they will turn soft and soggy.
-
Make sure do not deep-fry many at a time.
| Energy | 343 cal |
| Protein | 8.7 g |
| Carbohydrates | 27 g |
| Fiber | 7.2 g |
| Fat | 22.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 376.2 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.5 mg |
| Vitamin C | 30.8 mg |
| Folic Acid | 78.9 mcg |
| Calcium | 39.8 mg |
| Iron | 2.6 mg |
| Magnesium | 55.5 mg |
| Phosphorus | 146.6 mg |
| Sodium | 51.8 mg |
| Potassium | 325.9 mg |
| Zinc | 0.8 mg |
Suggested to put little salt in besan mixture so that it tastes better. Good and easy to make.
Edited after original posting.
Gobi Pakora.. a masaledar recipe.. great for evening snack.. served this to my guest.. and they enjoyed it to the fullest..