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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. They are served in a black bowl with 2 chutneys, coriander and tamarind.

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.
5 from 3 votes
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Course: Appetizer, Snacks
Cuisine: Indian
Keyword: Cauliflower, Fried, Fritters
Prep Time: 10 minutes
Cook Time: 20 minutes
Resting Time: 10 minutes
Author: Renu Agrawal-Dongre

Equipment

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 to taste
  • 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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