Gobi pakora is a classic homemade snack made by coating cauliflower florets in a spiced gram flour batter and deep frying until golden and crisp. This version uses a simple blend of spices and herbs to create a flavorful, crunchy exterior while keeping the inside soft. It is perfect as a tea-time snack or appetizer.
- Serves: 4 People
- Prep Time: 15 minutes
- Cooking: 20 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 500 grams Cauliflower (cut into florets)
- 1 cup Gram flour (besan)
- 2 teaspoons Rice flour
- 2 teaspoons Ginger and green chilli paste
- 0.75 teaspoon Salt
- 1 teaspoon Asafoetida (hing)
- 1 teaspoon Crushed coriander seeds
- 1 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Baking powder
- 1 teaspoon Mango powder (amchur)
- 1 teaspoon Coriander powder
- 1 teaspoon Kasuri methi (dried fenugreek leaves)
- 2 teaspoons Lemon juice
- 1 cup Water (adjust as needed)
- 500 ml Oil for deep frying
For Dressing
Nutritional Information
-
Calories
320 kcal -
Fat
18 g -
Carbohydrates
30 g -
Protein
8 g -
Fiber
5 g -
Sugar
4 g -
Sodium
420 mg
Procedure
-
2 minutesMark As Complete
Blanch the Cauliflower
Bring a pot of water to a boil and add the cauliflower florets. Let them cook for about two minutes to slightly soften while retaining their shape. This step ensures even cooking later. Once done, remove the florets and place them on paper towels to drain excess moisture and cool completely.
-
8 minutesMark As Complete
Prepare the Batter
In a mixing bowl, combine gram flour, rice flour, ginger chilli paste, salt, hing, crushed coriander, turmeric, garam masala, baking powder, mango powder, coriander powder, and crushed kasuri methi. Add lemon juice and gradually pour in water while whisking to form a smooth batter. The consistency should be medium thick, without lumps, so it coats the cauliflower evenly.
-
5 minutesMark As Complete
Heat the Oil
Place a deep frying pan or karahi on medium heat and add oil. Allow the oil to heat properly before frying. To test readiness, drop a small amount of batter into the oil; if it rises steadily, the oil is ready. Maintain medium heat to ensure even cooking without burning.
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10 minutesMark As Complete
Fry the Pakoras
Dip each cauliflower floret into the prepared batter, ensuring it is fully coated. Carefully place them into the hot oil in batches without overcrowding. Fry on medium to low heat, turning occasionally, until they become golden brown and crispy on all sides. Adjust the heat as needed to cook them evenly.
-
5 minutesMark As Complete
Drain and Serve
Once the pakoras are crisp and golden, remove them from the oil using a slotted spoon. Place them on paper towels to absorb excess oil. Serve hot while they are still crisp, either on their own or with chutney or tea for a complete snack experience.
