How to prepare an easy pakora variety made using cauliflower / gobhi. Whenever winter season arrives and the vegetable market are stocked up with cauliflowers, the first thing to make is gobi pakora. Sprinkle with little chat masala and serve with tea or coffee.
The preparation method is very simple. Prepare a batter using gram flour / besan, rice flour, corn flour and chili powder. Do not add more water . Just add few tbsp at a time and mix gobi with the batter. The final consistency should be light thick. Cauliflower should be coated with the masala and not too wet. You can either deep fry or bake them. 
You can also serve gobi pakora with green chutney or add few chopped onion, chilies, cucumber and make gobi pakora chat. The similar way can be tried with paneer, mushroom, soya chunks, broccoli, baby corn, etc.. I have tried chicken and prawn pakoda. Always serve them hot for better results.
Print- Total Time: 25 minutes
- Yield: 3 servings 1x
Description
Crispy and spiced cauliflower florets, coated in a flavorful batter and deep-fried to golden perfection. Perfect for a winter snack.
Ingredients
- 250 gms cauliflower florets
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder
- 5 tbsp corn flour
- 2 tbsp rice flour
- 1.2 tbsp besan (gram flour)
- Salt to taste
- 1/2 to 3/4 cup water
- Oil for deep frying
- Chat masala for sprinkling (optional)
Instructions
- Wash the cauliflower florets thoroughly. Optionally, soak them in warm water for 2 minutes to ensure they are clean.
- In a mixing bowl, combine 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 5 tbsp corn flour, 2 tbsp rice flour, 1.2 tbsp besan, and salt to taste.
- Gradually add 1/2 to 3/4 cup water, a few tablespoons at a time, mixing until you achieve a light thick batter. The batter should coat the cauliflower without being too wet.
- Add the cauliflower florets to the batter and mix well until all florets are evenly coated.
- Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully add the batter-coated florets in batches.
- Fry the florets for about 4-5 minutes, turning occasionally, until they are golden brown and crispy.
- Remove the pakoras with a slotted spoon and drain on paper towels to remove excess oil.
- Sprinkle with chat masala if desired and serve hot with tea, coffee, or green chutney.
Notes
For a healthier version, you can bake the pakoras instead of deep frying. Serve immediately for the best texture. Experiment with other vegetables like paneer, mushroom, or broccoli using the same batter. Store leftovers in an airtight container and reheat in an oven to retain crispiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2
- Sodium: 300
- Fat: 6
- Carbohydrates: 20
- Fiber: 3
- Protein: 4
- Cholesterol: 0
Frequently Asked Questions
What type of flour should I use for the batter in Gobi Pakora?
You should use a combination of gram flour (besan), rice flour, and corn flour for the batter to achieve the right texture and flavor.
How can I ensure the cauliflower is properly coated with the batter?
Add water to the batter a few tablespoons at a time, mixing until the consistency is lightly thick, ensuring the cauliflower florets are coated but not too wet.
Can I bake the Gobi Pakora instead of deep frying?
Yes, you can bake the Gobi Pakora, which is a healthier option; just make sure to coat them lightly with oil before placing them in the oven.
