Gobhi Pakoda
Gobhi Pakora- crisp and crunchy batter coated and deep fried cauliflower fritters
Servings: 3 person
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
Note-
to make gluten free skip asafoetida