Cauliflower Pakoras
In this Article
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.
| Serves | Preparation Time | Cooking Time |
| 4 People | 10-15 Minutes | 20 – 25 Minutes |
Ingredients
- 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
Method
Step 1
Wash the florets thoroughly and keep them aside.
Step 2
In a bowl, mix gram flour, carom seeds, red chilli powder, asafoetida and salt.
Step 3
Add water little by little in the flour and mix it properly until it becomes a smooth batter.
Step 4
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.
Step 5
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.
Step 6
Let the florets fry for a minute and then turn the pakoras around and let them cook for another one minute.
Step 7
With the spatula, keep flipping the pakoras upside down for 5 to 6 minutes or until the pakoras become golden brown.
Step 8
Once pakoras become golden brown, remove them from oil and place them on a paper towel.
Step 9
Serve pakoras hot with coriander chutney or tomato ketchup.
Nutritional Information
| Calories | 380 K cal |
| Proteins | 9.0 g |
| Fats | 11.5 g |
| Carbohydrates | 8.8 g |
| Cholesterol | 48 mg |
| Sodium | 503 mg |
| Potassium | 55 mg |
*For frying, add approximately 10 grams of fat per serving at 9 Kcal/gm of fat.
