These crispy Gobi Pakoras are a classic Indian snack made with lightly boiled cauliflower, gram flour, and warming spices. Fried until golden and crunchy, they are perfect with mint chutney or mango chutney. Simple, comforting, and full of flavour – just like Grandma makes them.
- Serves: 4 People
- Prep Time: 15 minutes
- Cooking: 2hr
- Difficulties: supereasy
Ingredients
For Cooking
- 500 g Cauliflower, washed and cut into small pieces
- 50 g Spinach, chopped (optional)
- 5 Green chillies, finely chopped (optional)
- 20 g Fresh ginger, grated
- 175 g Gram flour (besan)
- 2 tablespoons Rice flour
- 2 tablespoons Lemon juice
- 1 teaspoon Kasuri methi (dried fenugreek leaves)
- 1 teaspoon Turmeric powder
- 1 teaspoon Ajwain (carom seeds)
- 1 teaspoon Garam masala
- 1 teaspoon Cumin seeds
- 1 teaspoon Mango powder (amchur)
- 1 teaspoon Pomegranate powder
- 1 teaspoon Salt (or to taste)
- Water, as needed
- Oil, for deep frying
For Dressing
Nutritional Information
-
calories
310kcal -
Protein
9g -
Carbohydrates
32g -
Fat
16g -
Fiber
5g -
Sodium
520mg
Procedure
-
2 minutesMark As Complete
Boil cauliflower
Bring a pot of water to boil with a pinch of salt. Add cauliflower and boil for 2 minutes. Drain well.
-
10 minutesMark As Complete
Prepare pakora batter
In a bowl, add boiled cauliflower, spinach, ginger, chillies, and gram flour. Mix lightly before adding rice flour, lemon juice, and all spices.
-
5 minutesMark As Complete
Adjust consistency
Gradually add water while mixing until a thick batter forms that coats the cauliflower well.
-
15 minutesMark As Complete
Fry pakoras
Heat oil on medium heat. Drop spoonfuls or hand-shaped pakoras into hot oil. Fry until golden brown and crispy.
-
2 minutesMark As Complete
Drain and serve
Remove pakoras and drain on kitchen paper. Serve hot.
