cauliflower pakoda or gobi pakora recipe with step by step photos. cauliflower pakoda is a tasty tea time snack made with cauliflower florets. It is a perfect snack recipe for monsoon. It is also called as gobi pakora as caulifower is called as phool gobi in Hindi.
I am sharing an easy cauliflower pakoda recipe, a perfect tea time snack. You need very few ingredients to make this cauliflower pakoda recipe. This gobi pakoda is very flavorful and while making it fills the house with a nice aroma.
Cauliflower pakoda tastes great when served hot with green chutney or simply with tomato ketchup. Upon cooling, it becomes soggy.
Cauliflower pakoda is a perfect appetizer for a party or can be served as an after school snack. One important point to be noted while making gobi pakoda is that the batter should not be too thick or too thin for making cauliflower pakoda. Rice flour and corn flour is added to give a nice crunchy taste to the pakoda.
Serve cauliflower pakoda with tomato ketchup or green chutney.
cauliflower pakoda recipe
preparation time: 10 minutes
cooking time: 20 minutes
recipe type: snacks
serves: 2 – 3
equipment used: kadai, bowl
- cauliflower – 1 medium
- gram flour or besan – 1 and 1/2 cups
- rice flour – 1/4 cup
- corn flour – 1 tablespoon
- red chili powder – 1 tablespoon (or as required)
- ginger garlic paste – 1/2 tablespoon
- garam masala powder – 1/4 teaspoon
- baking soda – a pinch
- asafoetida powder or hing – a pinch
- turmeric powder – a pinch
- salt – to taste
- curry leaves – few
- water – as required to make a thick flowing batter
- oil – for deep frying
how to make cauliflower pakoda recipe with step by step photos
1.Cut and clean cauliflower florets. Rinse them well.
2. Boil enough water with salt in a pan. When the water starts boiling, add the cauliflower florets. Turn off the flame, and keep it aside for 10 minutes. Drain the excess water.
3. Add the cauliflower pieces into a bowl. Add 1 teaspoon red chili powder, ginger garlic paste, garam masala powder, and mix well. Keep it aside for 5 – 10 minutes.
4. Add gram flour, rice flour, cornflour, 1 teaspoon red chili powder, salt, turmeric powder, asafoetida powder, torn curry leaves, into a bowl. Add water little by little and make a thick batter of flowing consistency. It should be thick enough to coat the cauliflower. Add soda just before making pakoda.
5. Heat oil in a pan or kadai. Check whether the oil is hot enough by dropping a pinch of batter into the hot oil. If the oil starts bubbling and the piece rises to the top then the oil is hot enough.
6. Take each marinated cauliflower, drop them gently into the hot oil. Fry them in medium flame till pakoda becomes crispy and golden.
7. Using a slotted spoon, remove the pakoda and place them on an absorbent paper to drain excess oil.
8. Serve cauliflower pakoda hot with tomato ketchup or with coriander chutney.
gobi pakora or cauliflower pakoda recipe below
- cauliflower - 1 medium
- gram flour or besan - 1 and ½ cups
- rice flour - ¼ cup
- corn flour - 1 tablespoon
- red chili powder - 1 tablespoon (or as required)
- ginger garlic paste - ½ tablespoon
- garam masala powder - ¼ teaspoon
- baking soda - a pinch
- asafoetida powder or hing - a pinch
- turmeric powder - a pinch
- salt - to taste
- curry leaves - few
- water - as required to make a thick flowing batter
- oil - for deep frying
- Clean the cauliflower florets.
- Boil water in a bowl. Add salt. Add the cleaned cauliflower florets. Turn off the flame.
- Keep the florets immersed in hot water for 10 minutes.
- Drain the excess water, remove them and keep them in a bowl.
- To this add ginger garlic paste, red chili powder, garam masala, and mix well. Keep it aside for 5 - 10 minutes.
- In a bowl, add besan, red chili powder, turmeric powder, asafoetida powder, salt, carom seeds and mix well.
- Add enough water to make a smooth paste of thick flowing consistency.
- Heat oil in a pan or kadai.
- Take each cauliflower floret, coat it with batter, and gently slide them into the hot oil.
- Deep fry them on medium flame till the pakoda becomes crisp and golden.
- Remove them from oil and drain the excess oil.
- Serve cauliflower pakoda hot with tomato ketchup or green chutney.