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.
Ingredients
- 1 medium-sized cauliflower
- 1 cups gram flour
- water required to make batter
- ¼ tsp turmeric powder
- ¼ tsp garam masala powder
- ½ tsp coriander seeds powder
- ½ tsp fennel seeds powder
- ¼ tsp red chili powder
- ½ tsp salt or as required
- 1 tbsp chopped coriander leaves
- oil for frying
Instructions
- First, take the cauliflower and chop it into medium-sized florets.
- Then take two cups of gram flour in a mixing bowl.
- 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.
- Then add water as required into it. Mix well in the same direction.
- Make the batter's consistency smooth flowing. It should not be very thick or runny.
- Now add 1 tbsp chopped coriander leaves in the batter.
- Mix very well.
- Heat the mustard oil in a kadai or a pan on a medium heat.
- After that add all the cauliflower florets in the batter.
- Then coat the florets very well in the batter.
- After take one by one florets with your fingertips.
- When the oil is heated then add the florets carefully into it.
- After a few minutes when one side is fried flip them from the other side.
- Fry the pakora until it has a light golden texture and is crisp from the outside.
- Now with the help of a slotted spoon drain the excess oil and remove the fried pakora.
Notes
- 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.