Gobi Pakora / cauliflower pakora is a well known Indian tea time snack. The decadent gobi pakoras are soft from the inside and crunchy from the outside. To take things a notch higher, fill in some cheese in between the cauliflower florets and then coat it with the batter. These pakoras are best served with green chutney or tomato sauce.
|20 – 25 Minutes
- ½ head of cauliflower, cut into florets
- 2 cups of gram flour
- ½ tsp carum seeds
- 1 tsp red chili powder
- 1 pinch of asafeotida
- salt to your taste
- 1½ cup of water or as needed to make batter
- 2 to 3 cups of vegetable oil for frying
Wash the florets thoroughly and keep them aside.
In a bowl, mix gram flour, carom seeds, red chilli powder, asafoetida and salt.
Add water little by little in the flour and mix it properly until it becomes a smooth batter.
Heat oil in frying pan. After 2-3 minutes, test the oil to see if it is ready. Drop a little batter if it rises immediately to the surface and sizzles, the temperature is correct.
Now take 5 to 6 florets and dip them in the gram flour batter. Make sure the florets are well coated with the batter. Then, gently drop them in hot oil.
Let the florets fry for a minute and then turn the pakoras around and let them cook for another one minute.
With the spatula, keep flipping the pakoras upside down for 5 to 6 minutes or until the pakoras become golden brown.
Once pakoras become golden brown, remove them from oil and place them on a paper towel.
Serve pakoras hot with coriander chutney or tomato ketchup.
|380 K cal