Gobi Pakora (Cauliflower fritter) belongs to the family of the ubiquitous Pakora (also called Bhajji or Bhajiya) - the tasty, crunchy, golden-brown Indian snack that is a tea-time favorite of every Indian household. In addition to gobi, A plethora of veggies can be used to make Pakoras - Aloo Pakora (potato fritter), Pyaaz Pakora (onion fritter), Mirch Pakora (bell pepper fritter) to name a few.
The trick to the perfect Gobi Pakora is making sure that the batter-covered cauliflower floret is well-cooked on the inside. Most cooks parboil the florets but it destroys the taste of the cauliflower. I learnt a little trick from my mom to make the perfect Gobi Pakora without boiling - that keeps it well-cooked on the inside and crispy on the outside.
GOBI PAKORA RECIPE
Serves : 4
1 cup Chickpea Flour/Gram Flour (besan)
1/4 tsp Turmeric powder
Salt to taste
1/2 tsp Cayenne Pepper (Red chilli powder) or to taste
3 tbsp Corn flour/Corn Starch
1/4 cup fresh chopped Cilantro (Coriander) leaves
3-4 Green chillies or to taste; destemmed & finely chopped
Chaat Masala as required, available in Indian Grocery stores
Oil for frying
How to make Gobhi pakoda
- Cut the cauliflower into medium-size florets. Wash the florets thoroughly and drain the water.
- In a bowl, mix the gram flour & corn starch. Add water gradually enough to make a smooth & thick consistency batter. Batter should neither be too thick nor too watery.
- Add turmeric powder, red chilli powder, salt, green chillies, cilantro leaves to the batter. Mix well.
- Heat oil in a deep pan/wok on medium heat.
- Once the oil is hot, dip each cauliflower floret in the batter such that it is well-coated.
- Gently slide the coated florets one by one into the hot oil. Do not overcrowd the pan/wok. Deep fry the florets in batches till half done. Drain on absorbent paper.
- Reheat the oil and slide the half-fried florets in batches into the oil again. Fry the florets till golden brown and crisp. Drain on absorbent paper.
- Transfer onto a serving plate. Sprinkle chaat masala over the florets.
- Serve hot with Green Chutney or tomato ketchup.