Gobhi Pakora- crisp and crunchy batter coated and deep fried cauliflower fritters
Cauliflower or gobhi pakora’s are among the most popular pakodas.in India. They are marinated in few spices and then dipped in a batter and deep fried to a nice golden colour. There are variations of the ingredients of the better depending on personal preference.
The spices are normal and basic- salt, chili powder, turmeric, asafoetida, carom seeds etc. The addition of chopped green chili and fresh coriander is optional but highly recommended. The spices should be slightly on high side then they taste great when deep fried.
The fried gobhi pakoras are served along with green coriander mint chutney or tomato ketchup and a cup of adrak wali chai.
You can also air fry the pakora’s or bake in the oven if you don’t want to deep fry them but for a authentic crisp pakora deep frying gives best results.
There are two ways to fry the pakora’s- directly fry them and make golden and crisp, second way is to half fry them and take out from the pan, rest for a few minute’s and then press the pakora’s between your palm and again refry them to make them golden and crisp.
How To Make Gobi Pakora-
To make pakora make medium size florets of gobhi. Add gobhi florets in hot boiling water with salt and turmeric added. After adding the florets switch of the flame and let them soak in the water for 5 minutes and then remove from the water and spread on a cloth napkin or colander.
when they become slightly dry then take them in a bowl and add chili powder,salt, chat masala, and some lemon juice and mix well, cover and marinate for 5 minutes.
Make a batter of gram flour and rice flour with the basic spices and mix well to make a smooth medium thick batter, whisk well to make it lemp free. Dip the florets in the batter and deep fry in hot oil till crisp and golden.
Serve as a starter with any tangy chutney of your choice or stuff in frankie or roll with some shredded salad and sauce.
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Gobhi Pakoda
Gobhi Pakora- crisp and crunchy batter coated and deep fried cauliflower fritters
Ingredients
- 3 cup Cauliflower /phool gobhi florets
- 1/2 cup Gram flour / Besan
- 1/4 cup Rice Flour / Chawal Ka Atta
- 1 tsp Salt / Namak
- 1/3 tsp Carom Seeds / Ajwain
- 1.5 tsp Red Chili Powder/ Laal Mirch
- 1/2 tsp Turmeric Powder / Haldi Powder
- 2 tsp Lemon Juice / Nimbu Ka Ras
- few Curry Leaves / Kadi Patta optional
- 1/4 tsp Asafoetida / Hing powder
- pinch Baking Soda
- 2 Green Chillies / Hari Mirch
- 1/4 cup Fresh Coriander / Cilantro / Hara Dhaniya
Instructions
- Seperate the cauliflower florets, and chop into medium size pieces.
- In a big pan add water, salt and turmeric and give it a boil.
- When water start boiling then add the cauliflower florets in the water and switch off the heat and cover the pan with a lid.
- Let them soak in the water for 5 minutes and then take out from the pan and put in a colander or kitchen cloth to absorb the extra moisture.
- In a bowl add the florets and add chili powder, salt and lemon juice over them and let them marinate for 10 minutes.
- In a separate bowl take gram flour, rice flour, salt, chili powder, chopped curry leaves,green chili, fresh coriander, carom seeds, asafoetida, soda and pinch turmeric and mix well.
- Now gradually add water and make a smooth batter of coating consistency.
- Heat enough oil in a deep pan. dip each cauliflower piec in the batter and gently drop in the hot oil.repeat the process with all the florets in batches.
- When it become golden from one side then turn the side and cook from the other side to make golden and crisp.
- When pakoda become golden and crisp from both the sides then take out from the oil and drain on a kitchen paper napkin to absorb the extra oil.
- Sprinkle some chat masala over the pakora's and serve with any tangy chutney or sauce of your choice.
Notes
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