Cauliflower Pakoda Recipe / How To Make Gobi Pakora

Cauliflower Pakoda @ Gobi Pakora (In Hindi) is an easy, yummy snack recipe for tea time. Cauliflower pakoda is different from Gobi 65 in ingredients. Gobi 65 is prepared using maida/ all purpose flour and corn flour whereas gobi pakora is made using besan flour and rice flour. Pakoda is more like bajji bonda recipe.

Cauliflower pakoda stays crispy for long time. Addition of cooking soda/ baking soda is essential to make it crispy else gobi pakoda tastes hard. Friends, do try this yummy, kids friendly cauliflower pakoda during this cauliflower season. You can make it for your weekend lunch or for evening snacks to enjoy with tea !

Check out my Gobi 65, Gobi manchurian, Gobi curry without onion, garlic, South Indian cauliflower poriyal, cauliflower kuzhambu, cauliflower kurma, Gobi paratha, Gobi biryani

Video: Cauliflower Pakoda Recipe

Crispy cauliflower pakoda / Gobi Pakora recipe.

Cauliflower Pakoda Recipe

Cauliflower Pakoda Recipe / Gobi Pakora

How to make cauliflower pakoda with besan flour and rice flour. 

Cuisine: Indian

Category: Snacks

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

Cauliflower / Gobi – 15 to 20 florets Besan flour – 1/2 cup Rice flour – 1/4 cup Cooking soda / baking soda – a big pinch Ginger Garlic paste – 1 tsp Fennel seeds powder – 1/2 tsp (optional) Turmeric powder – 1/4 tsp Red chilli powder - 1 tsp ( I used Kashmiri chilli powder) Garam masala powder - 1/2 tsp Salt – as needed Chopped Mint leaves – few (optional) Curry leaves - Few (chopped) Water - as needed Cooking oil - to deep fry

HOW TO MAKE CAULIFLOWER PAKODA

1. Wash and parboil the cauliflower florets. Drain and set aside.
2. In a wide bowl, mix all the ingredients given above except cooking oil.
3. Add required water and coat the cauliflower pieces. Rest for 10 minutes.
4. Heat oil and deep fry the cauliflower pieces till golden in both the sides.
5. Remove in a tissue paper and enjoy with tomato sauce or chutney !

METHOD - STEP BY STEP PICTURES

Wash the cauliflower florets. Boil 2 cups of water adding a pinch of turmeric powder and add them. Roll boil for 5 minutes and switch off the flame. Drain the excess water and set aside.                            In a wide bowl, take parboiled cauliflower, besan flour, rice flour, chilli powder, garam masala powder, salt, turmeric powder, ginger garlic paste, chopped curry leaves, mint leaves, crushed fennel seeds and bakings soda. Mix well.  Sprinkle water and mix well to coat the cauliflower pieces with masala. Make sure its not too dry. Rest for 5 to 10 minutes.  Heat oil in a kadai and when it gets heated , drop a pinch of batter to check the oil temperature. If it rises to the top immediately, oil is heated. Now lower the flame and drop the cauliflower peices one by one in batches.  Increase the flame to medium and deep fry the cauliflower pieces till golden in color on both the sides. Toss and flip whenever needed. Do not wait for all the bubbles to cease.   Remove in a tissue paper. Enjoy with rice or as an evening snack. My daughter loves it with tomato sauce.

Note

Adjust the quantity of chilli powder and garam masala powder as per your taste. Parboil cauliflower before mixing the flours. Raw cauliflower takes more time to cook in oil and absorbs more oil too.  Do not wait for all the bubbles to cease while frying. Remove once it turnd golden in color.  You can use corn flour in place of rice flour.

Yummy, kids friendly cauliflower pakoda is ready to enjoy. You can have with ketchup.