Oct 252012

Cauliflower Pakora (Gobi Pakora) is deep fried battered cauliflower florets.

Cooking Time: Appr. 10 Minutes
Serves: 3-4 People

Cauliflower Pakora (Gobi Pakora)


1 medium size Cauliflower cut in florets
¾ cup Gram flour (besan)
2 tablespoon plain flour
½ teaspoon red chilli powder
½ teaspoon turmeric powder
½ teaspoon garam masala powder
1 tablespoon lemon juice
1 tablespoon chopped coriander
1 teaspoon ginger-garlic paste
¼ teaspoon soda bi carb
¼ teaspoon asafoetida
1 teaspoon oil
Salt to taste
Water as needed
Oil for deep frying

Gobi Pakora

Cooking Method:

1. Heat the water with salt and bring it to boil. Add the cauliflower florets to the boiling water and boil for 2 mins. Once they are cool, drain the water and keep aside.

2. Take a large bowl and add plain flour, gram flour, red chilli powder, turmeric powder, garlic-ginger paste, soda bi carb, asafoetida, a teaspoon oil, lemon juice, garam masala powder, salt, chopped coriander and water. Mix well to make batter for the gobi pakora. Don’t make batter too runny or too thick.

3. Heat the oil in a large pan. Dip the cauliflower florets in the batter and add to the oil gently one by one. Do not overcrowd cauliflower pakora in the pan. Deep fry the gobi pakoda until golden brown.

4. Place the cauliflower pakoda on the kitchen paper to absorb the access oil.

Serve gobi pakora hot with chutney or any dip you like.

Cauliflower Pakora

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