Vegetarian Recipes

Crispy Cauliflower Fritters: Gobhi Pakoda Recipe
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Gobhi pakoda is a tasty Indian snack made from cauliflower. In simple terms, it’s cauliflower fritters. The cauliflower is cut into small florets, coated in a spiced chickpea flour batter, and then deep-fried until crispy. These pakodas are crunchy on the outside and soft on the inside, making them a popular and delicious snack enjoyed in many parts of India. They are often served with chutney or sauce for dipping.

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Gobhi Pakoda | Cauliflower Pakode

Cooking Method: Cuisine:
Difficulty: Intermediate Prep Time 10 mins Cook Time 5 mins Total Time 15 mins
Servings: 3

Description

Gobhi pakoda is a tasty and popular snack in India that's made using cauliflower. Imagine bite-sized bits of cauliflower coated in a flavorful mixture of chickpea flour and spices, such as cumin, coriander, salt, red chili, and turmeric. The cauliflower is then deep-fried until it turns wonderfully crispy on the outside while staying soft and tender on the inside. The result is a delightful combination of textures and flavors. The aroma of these pakodas frying is irresistible, and they make for a delicious treat that can be enjoyed on its own or with a side of chutney or sauce for dipping. Whether you're looking for a quick snack or a crowd-pleasing appetizer, gobhi pakoda is a go-to choice that brings the delicious essence of Indian street food into your home. Pakodas can be enjoyed at parties or more in the rainy season. It's a simple yet satisfying dish that captures the essence of comfort food with its crunchy exterior and the comforting taste of cauliflower at its core.

Ingredients

Instructions

Prepare Cauliflower and herbs

  1. Chop Herbs and vegetable

    First, we clean the cauliflower and cut the piece.
    Chop the coriander leaves and green chili.

  2. Wash Cauliflower

    Add cauliflower to a bowl and wash it under clean flowing water.

Make Batter

  1. Add Gramflour

    Add gram flour to a piece of cauliflower bowl.

  2. Add Coriender and Green Chilli

    Now we add chopped coriander leaves and chop chili in a bowl.

  3. Add Spices

    Now here we add spices to bowl:

    • 1 teaspoon red chilli
    • 1 teaspoon garam masala
    • 1 teaspoon turmeric
    • salt to taste
  4. Add Ginger

    Add 1/2 teaspoon of ginger paste.

  5. Add Water

    add water in parts and mix regularly. 

  6. Make Paste

    Make a tight paste, because after making besan will release some water, and after releasing mix again.

Make Pakora

  1. Heat Oil

    Add oil to a pankadhai and heat it on a medium flame.

  2. Check consistency

    Add less part of the cauliflower batter to the oil. if it gets brown too quickly then the oil is ready for frying and if it takes time to come up or to get brown then the oil is not ready to fry keep it heating for 3 to 4 minutes and check again by the same method.

  3. Add more batter

    Once the oil is ready, then add more batter in a small part with the help of a spoon.

  4. Flip Pakora

    When the pakora gets brown from the bottom side, turn over the pakora with a slotted spoon and fry it. Fry pakora until they get crispy and crunchy

  5. Drain Pakoda

    Drain Pakoda on Tissue Paper or kitchen Paper to absorb the excessive oil.

  6. Serve Pakoda

    Now Hot Pakoda is Ready to enjoy With sauce, chutney, and Tea.

Nutrition Facts
Amount Per Serving
Calories 250kcal
Calories from Fat 135kcal
% Daily Value *
Total Fat 15g24%
Saturated Fat 3g15%
Sodium 500mg21%
Potassium 350mg10%
Total Carbohydrate 20g7%
Dietary Fiber 4g16%
Protein 8g16%
Vitamin A 50 IU
Vitamin C 30 mg
Iron 2 mg
Phosphorus 80 mg
Magnesium 30 mmol
Zinc 2 mcg
Manganese 0.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Oil Temperature:

  • Heat the oil to the right temperature for frying (around 350-375°F or 175-190°C).
  • Fry in small batches to maintain the oil temperature.

Spices and Seasonings:

  • Adjust the quantity of spices and seasonings according to your taste preferences.
  • Add Suji to the batter for extra crispiness.

Draining Excess Oil:

  • Place the fried pakoras on a paper towel to absorb excess oil.

 

Keywords: Pakodas, Cauliflower, Gobhi, Rainy

Akshi Tomar

A Food Blogger

Hey there, I'm Akshi, your go-to vegetarian food explorer from India! As a full-time food blogger, my kitchen is a canvas where I blend vibrant Indian traditions with global inspirations. Join me on this meatless journey filled with flavorful vegetarian recipes. Let's embark on this delicious adventure together, one delightful dish at a time!"