Gobi Pakora (Cauliflower Tea Time Fritters)

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Cauliflower Pakoda or Gobi pakora is an irresistible tea time fritter made using gobhi or cauliflower. They are addictive, and are nice and crunchy on the outside and a soft texture inside. A perfect party appetizer, best as a tea time snack or just as a starter before any meals.

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Growing up I never liked this gobi pakora. My dad used to love it and whenever she made bhajiya, a few gobi bhajiya were a must. We as kids have to eat one or two at least. But as it happens, you start loving or eating things which you did not like earlier. Call it nostalgia, or you start loving the veggie. So now whenever I have gobi and make pakoras I make this and enjoy it.

Recipe Process of Gobi Pakoras

Now there are various versions of making these gobi pakoras. I make the way my mom used to make it. Simple and quick. I just clean and rinse the fresh cauliflower. Soaking the cauliflower in salt water for some time helps in removing the dirt as well as any small worms if at all it has. Then I rinse it again, remove the excess water. 

I coat or marinate the cauliflower with spices before coating them with gram flour batter. This helps in adding a nice taste to the cauliflower. After 10-15 minutes, I dip them in the gram flour batter and coat it nicely. Fry them on slow to medium until evenly cooked from all sides. 

Do we need to Blanch or cook the cauliflower before?

Many cook or briefly blanch the cauliflower in boiling water for sometimes. The reason is they believe it helps it cook as well as remove the raw smell of cauliflower. But for me once they are blanched a little I do not like it, so I prefer adding it raw.

Different ways of making Gobi Pakora

The other method is not making a gram flour batter. But just coating the cauliflower with enough gram flour and spices. This will not give a complete coating of gram flour on the outside. It will also add a bit of crunch, but in this case the vegetable would be deep fried, meaning it will at times soak oil.

Few recipes add rice and corn flour for added crunch. I have not added as when you cook the pakora or bhajiya on slow to medium, it will be crunchy without any additional ingredients or efforts.

Few more Pakora Ideas

• Onion Bhajiya/Pakora (In appe pan and deep fried)
• Moong dal Pakora
• Besan Pakodi/Pakora
• Left over rice pakoda
• Rajasthani Paush Vada 
• Dudhi Kofta

Gobi Pakora (Cauliflower Tea Time Fritters)

Gobi pakora or Cauliflower pakoda is an irresistible and addictive tea time fritter which are crunchy on the outside, soft inside and perfect as a party appetizer.

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Course: Appetizer, Snacks

Cuisine: Indian

Keyword: Cauliflower, Fried, Fritters / Pakoda

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Resting Time: 10 minutes minutes

Author: Renu Agrawal-Dongre

Equipment

• Wok/Kadai
• Bowls

Ingredients

For Marinating Cauliflower Florets

• 2 Cup of Cauliflower Florets – Cleaned and rinsed
• 1/2 teaspoon turmeric powder
• ½-1 teaspoon Red chilly powder
• ½ teaspoon cumin seeds

For the Gram Flour Batter

• 1 Cup Gram Flour / Besan
• ½ teaspoon Asafoetida
• 1 teaspoon Turmeric Powder
• 1 teaspoon Red chilli Powder
• Salt
• Water as required
• Oil for Deep frying

Instructions

• Cut the cauliflower florets and dip them in salted water for 20-30 minutes. This helps in removing the dirt as well as small worms if any.
• Once done, rinse them again with clean water a couple of times.
• Drain them in a strainer.
• In a wide bowl add the cauliflower.
• Add the turmeric, red chilli powder and cumin seeds and give it a nice mix.
• Let this marinate for 10-15 minutes atleast.
• In the meantime prepare the gram flour batter.
• In a wide bowl add all the ingredients except water, mentioned in the ingredient list under gram flour batter.
• Give it a quick mix.
• Now slowly add the water and make a lump free batter. Do not add water in one go, or else you would have a tough time removing the lumps.
• The batter should be of semi thick consistency.
• Let the batter rest for 10-15 minutes. This helps in the gram flour absorbing the water.
• Once done, heat oil in a deep wok / kadai. Just fill half not upto the brim.
• Dip each cauliflower floret in the gram flour batter.
• Evenly coat it and drop it one by one in the hot oil.
• Cook this on slow to medium until they are evenly browned and cooked thoroughly.
• Serve them as a tea time snack with some Coriander Chutney and Imli Chutney.

Notes

• 1 Cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml
• Asafoetida (Hing) powder available in shops contains wheat and is not gluten free. Gluten intolerant people can either skip completely or opt for Gluten Free Asafoetida (Hing)
• One can add a paste of garlic and ginger. I do not add it.
• I have marinated the Cauliflower, but one can skip this step if required.

 

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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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