Cauliflower Pakora | Gobi Pakoda

This cauliflower pakora is the yummiest snack with a spicy and crunchy taste. It requires the cauliflower florets coated in a spicy gram flour batter and deep fried in oil to its crunchiness. These savory Gobi pakoras need only a few ingredients and are prepared in only 20 minutes. Yeah, only 20 minutes! So let’s try this delicious pakora at home.

Cauliflower pakora also known as Gobi pakoda. This delicious gobi pakoda needs fresh cauliflower. Then the cauliflower florets are coated in spicy gram flour batter and deep fried in an oil i.e. mustard oil until its golden and crispy texture.

This cauliflower pakora has the same process as Aloo Pakodi. Only one thing is replaced here i.e. cauliflower instead of potato. Its serving can be with green chutney, red chutney, and tomato ketchup. You can also enjoy the pakora with Masala Tea. But this gobi pakoda also tastes good without any of these toppings.

Yesterday my father plucked fresh cauliflower from our farm and brought it home. When I see I thought of this gobi pakoda. Because the farm’s vegetables are always fresh and better in taste rather than the market’s vegetables. I also believe in making everything from fresh ingredients. So I prepared this cauliflower pakora. My sister is not a big fan of it. But when I told her to give it a try then she liked it. I hope when you prepare it you also like it for sure.

How to make Cauliflower Pakora with (step-by-step photos):-

Preparation

1. First take the cauliflower and chop it into medium-sized florets.

Make Batter

2. Then take two cups of gram flour in a mixing bowl.

3. Add spices: 1/4 tsp turmeric powder, 1/4 red chili powder, 1/2 tsp fennel seeds powder, 1/2 tsp coriander seeds powder, 1/4 tsp garam masala powder, and salt to taste.

4. Then add water as required into it. Mix well in the same direction.

5. Make the batter’s consistency smooth flowing. It should not be very thick or runny.

6. Now add 1 tbsp chopped coriander leaves in the batter.

7. Mix very well.

Fry Cauliflower Pakora

8. Heat the mustard oil in a kadai or a pan on a medium heat.

9. After that add all the cauliflower florets in the batter.

10. Then coat the florets very well in the batter.

11. After that take one by one florets with your fingertips.

12. When the oil is heated properly then add the florets carefully into it.

13. After a few minutes when one side is fried flip them from the other side.

14. Fry the pakora until it has a light golden texture and is crisp from the outside.

15. Now with the help of a slotted spoon drain the excess oil and remove the fried pakora.

Serve this cauliflower pakora hot with any green chutney or tomato ketchup. You can also enjoy them with a sip of tea. You also take them as alone which also tastes good. This cauliflower pakora is the best pack for lunch boxes and a trip.

Tips:-

• For making delicious cauliflower pakora always use fresh cauliflower.

• The batter should not be runny or too thick. It should be a smooth-flowing batter.

• I use mustard oil for frying. You can use also sunflower oil or peanut oil.