cauliflower pakoda recipe | gobi pakoda
Prep time
Cook time
Total time
cauliflower pakoda, tasty snack recipe made with gobi or cauliflower
Recipe type: Starters and Snacks
Cuisine: Indian
Serves: 3 - 4
  • 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
  1. Clean the cauliflower florets.
  2. Boil water in a bowl. Add salt. Add the cleaned cauliflower florets. Turn off the flame.
  3. Keep the florets immersed in hot water for 10 minutes.
  4. Drain the excess water, remove them and keep them in a bowl.
  5. To this add ginger garlic paste, red chili powder, garam masala, and mix well. Keep it aside for 5 - 10 minutes.
  6. In a bowl, add besan, red chili powder, turmeric powder, asafoetida powder, salt, carom seeds and mix well.
  7. Add enough water to make a smooth paste of thick flowing consistency.
  8. Heat oil in a pan or kadai.
  9. Take each cauliflower floret, coat it with batter, and gently slide them into the hot oil.
  10. Deep fry them on medium flame till the pakoda becomes crisp and golden.
  11. Remove them from oil and drain the excess oil.
  12. Serve cauliflower pakoda hot with tomato ketchup or green chutney.
Recipe by Vegetarian Indian Recipes at