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.
Gobhi Pakoda | Cauliflower Pakode
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
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Chop Herbs and vegetable
First, we clean the cauliflower and cut the piece.
Chop the coriander leaves and green chili. -
Wash Cauliflower
Add cauliflower to a bowl and wash it under clean flowing water.
Make Batter
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Add Gramflour
Add gram flour to a piece of cauliflower bowl.
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Add Coriender and Green Chilli
Now we add chopped coriander leaves and chop chili in a bowl.
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Add Spices
Now here we add spices to bowl:
- 1 teaspoon red chilli
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- salt to taste
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Add Ginger
Add 1/2 teaspoon of ginger paste.
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Add Water
add water in parts and mix regularly.
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Make Paste
Make a tight paste, because after making besan will release some water, and after releasing mix again.
Make Pakora
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Heat Oil
Add oil to a pankadhai and heat it on a medium flame.
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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.
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Add more batter
Once the oil is ready, then add more batter in a small part with the help of a spoon.
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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
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Drain Pakoda
Drain Pakoda on Tissue Paper or kitchen Paper to absorb the excessive oil.
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Serve Pakoda
Now Hot Pakoda is Ready to enjoy With sauce, chutney, and Tea.
- 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.