Cauliflower pakoda | Gobi pakora recipe | Gobi recipes

Cauliflower pakoda or gobi pakora recipe – Crunchy and delicious pakoda that I happened to make recently for a evening snack on a weekend. Made in South Indian style, these are very flavorful and the entire house fills with an exciting aroma. These are best served hot with a cup of masala chai as they begin to loose the crunch when cooled down.

To make these cauliflower pakoda flavorful, we need to use a good garam masala and curry leaves. If you do not have curry leaves, they can be replaced with pudina/mint. You can also use both.

Similar Cauliflower recipes – Gobi manchurian, Gobi 65, Aloo gobi masala.

You can also check these pakora recipes,
Onion pakora
Mixed veg pakora
Bread pakora
Corn pakora
Cabbage pakoda

Cauliflower pakoda recipe

For more cauliflower recipes, check out
Gobi manchurian
Gobi 65
Aloo gobi
Cauliflower curry

Preparation for cauliflower pakoda or gobi pakora

1. Heat 4 cups water in a pot. Clean the cauliflower florets and add them to hot water. You can also add some rock salt and turmeric to get rid of the worms and pesticide residue. I used about 300 grams of cauliflower florets, about 3 heaped cups of florets.

2. Add them to a colander, rinse them well under running water. Drain them in the colander.

3. Wash curry leaves and chop or tear them. Cut green chilies, make a fine paste of ginger garlic. We need 2 sprigs of curry leaves, 1 ¼ tsp ginger & garlic paste, 1 ½ tsp of ajwain / vaamu, 1 tsp red chili powder, 1 tsp of very good garam masala. If you like you can also add little chaat masala or amchur powder. I haven’t used them.

4. Flours to use: Besan: ¼ cup + 3 tbsps or 7 tbsps , rice flour: ¼ cup or 4 tbsp . You can also substitute 2 tbsp rice flour with 2 tbsp of corn flour. For health reasons i have not used corn flour. Mix together the flours with salt and generous pinch of hing.

How to make cauliflower pakoda

5. Firstly sprinkle evenly garam masala, chilli powder,ajwain. Also add garlic ginger paste, curry leaves and green chilies. You can also use 1 coarsely crushed onion.

6. Mix everything well. Cauliflower will begin to smell very good.

7. Sprinkle the salted flour mix evenly.

8. Sprinkle water as needed. Do not pour as we are not making a batter here. We just need to coat the gobi with flours.

9. Mix everything well to get a mixture like you see in the picture. Flours must coat the gobi well without any drippings. Adding more water at this stage may make the pakoda very oily and the frying time will increase. You can also add more flour at this stage and mix.

Frying cauliflower pakoda

10. Heat oil in a kadai on a medium heat. Drop a small portion of the dough to check if the oil is hot. If the oil is hot enough, the dough rises after few seconds. Do not heat the oil until smoky.

11. Drop the cauliflower florets in hot oil. The oil will begin to bubble a lot as the florets are dropped. Adjust the flame as needed. Make sure it is medium and not high.

12. Keep stirring in between to fry evenly. When the cauliflower is fried well, bubbles reduce on their own. This is the right time to get them out of the oil. Also they turn golden.

13. Drain them on a kitchen tissue.

Serve hot. These cauliflower pakoda need no chutney, they can be served with a cup of tea or coffee.