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Cauliflower Pakoda Recipe

Time and servings

Nutrition

Per servings.

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About

It is a straightforward deep-fried snack made with cauliflower florets with besan and rice flour batter. Gobi Pakora, or Cauliflower Pakoda, is an excellent kids-friendly snack with a mild spice level and soft texture inside the crisp and crunchy-out texture. It makes a perfect evening tea-time snack but is not limited to it. It can also be an ideal meal side dish for lunch and dinner. Moreover, it can be the best kids’ tiffin box or lunch box snack and be served without any particular side or condiments. There are many ways to prepare this simple and tasty Gobi Pakora or Cauliflower Pakoda recipe. The most common way is to make it with besan flour and rice flour to yield a simple, crisp, and tasty snack. The other most popular way is to make it with corn flour. This makes it super crispy and is typically used to prepare manchurian recipes. Further, you can also grate the cauliflower to fine and mix it with besan flour. This is similar to bonda but can be more stuffing.

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Ingredients

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for blanching:

  • 2 cup gobi / cauliflower (florets)
  • hot water (for soaking)
  • 1 tsp salt

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for batter:

  • 2 cup besan
  • ¼ cup rice flour
  • ¼ tsp ajwain
  • ¼ tsp turmeric
  • ½ tsp chilli powder
  • ½ tsp salt
  • 1 tsp kasuri methi
  • pinch hing
  • pinch baking soda
  • water (for batter)
  • oil (for frying)

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Instructions

  1. Firstly, in a bowl take 2 cup gobi.
  2. Blanch the gobi by soaking it in hot water and 1 tsp of salt for 5 minutes.
  3. Drain the water and keep it aside.
  4. Take 2 cup besan and ¼ cup rice flour in a large bowl.
  5. Also, add ¼ tsp ajwain, ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp salt, 1 tsp kasuri methi, pinch hing, and pinch baking soda.
  6. Mix well making sure all the spices are well combined.
  7. Add water as required and prepare a lump-free batter.
  8. Now add in blanched gobi and coat well with the batter.
  9. Deep fry in hot oil keeping the flame on medium.
  10. Stir occasionally, until the pakoda turns golden brown and crispy.
  11. Drain off and finally enjoy Gobi Pakoda Recipe with green chutney.

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Step-by-step

1
Firstly, in a bowl take 2 cup gobi.
2
Blanch the gobi by soaking it in hot water and 1 tsp of salt for 5 minutes.
3
Drain the water and keep it aside.
4
Take 2 cup besan and ¼ cup rice flour in a large bowl.
5
Also, add ¼ tsp ajwain, ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp salt, 1 tsp kasuri methi, pinch hing, and pinch baking soda.
6
Mix well making sure all the spices are well combined.
7
Add water as required and prepare a lump-free batter.
8
Now add in blanched gobi and coat well with the batter.

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Video

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Notes

  • Firstly, make sure to blanch the gobi else the rawness of gobi will remain.
  • Also, you can add 1 tbsp of corn flour to keep the pakoda crispy longer.
  • Additionally, deep fry in hot oil keeping the flame on medium to keep the pakoda crispy and not oily.
  • Finally, Gobi Pakoda Recipe tastes great when served hot.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/cauliflower-pakoda-recipe-gobi-pakora/