Gobi pakora recipe aka gobi ke pakode is an amazing recipe for pakoda which is vastly popular in India, especially during the Monsoon. It has got the perfect crispy outer layer and is tender from the center. In this preparation, medium cauliflower florets are blanched and dried, and then further dipped in spicy gram flour batter and deep fried in oil. Gobi pakoda is a perfect companion for evening snacks with a cup of tea. It is one of the most frequently served Indian snack recipe along with green chutney in many parties and ceremonies.
Table of Contents
About the recipe
Health Benefits of Cauliflower
Tips and Suggestions
Frequently Asked Questions
How to make Gobi Pakora (step wise photos)
Recipe Card
Indian snack recipe
Indian snack recipe is one of the significant parts of Indian cuisine which has been winning millions of hearts for ages. Countless dishes are prepared every day by street vendors, stalls, restaurants, hotels, and home cooks. Recipe for pakoda plays a major role in Indian snack recipe.
A huge range of Indian snacks recipes are fried items and pakora is one of the most reliable items among them. It can be prepared in many ways, using paneer, lentil paste, chicken, fish, and different vegetables like potatoes, cauliflower, capsicum, brinjal, spinach, cabbage and many more. Though it is a very simple dish, but its simplicity makes it more popular among people. Gobi pakora is always an exclusive collection of pakora recipe Indian for its unique and extraordinary taste.
What is Gobi Pakora?
Gobi pakoda is a crazily popular north Indian snack recipe that is prepared with a handful of ingredients and gets prepared within half an hour. It is frequently prepared in every Indian house, especially during the monsoon and winter seasons. The name of the recipe itself tells about the recipe.
The word ‘Gobi’ means ‘Cauliflower’ which is the most popular and beloved vegetable around the world. On the other hand, ‘Pakoda’ means ‘Deep fried fritters’. Pakoda or pakora is the Hindi name of fritters. Pakoda is one of the most popular Indian street food which is prepared in myriad ways using different ingredients.
The recipe for gobi pakoda has always been one of my favourite Indian snacks recipe since childhood. I have grown up eating this crispy delight. I still remember how I and my elder brother used to ask my mom to prepare different varieties of recipe for pakoda during monsoon. Of course, paneer pakoda, cauliflower pakoda and aloo pakora are always there on the top of our list. Nothing can beat the charm of garma garam pakoras with a hot cup of tea on a rainy afternoon. Of course, the addition of a little gossip can convert these moments into beautiful memories.
Gobi pakora recipe is very simple and easy to make. It only requires a few handfuls of ingredients to get prepared. All the ingredients used for the recipe are easily available in any Indian grocery shop. The best part of the recipe is that you can prepare it in larger batches without investing any extra time and effort. So, gobi ke pakode is one of the most popular options as an appetizer or snack for occasions like small parties, family get-togethers, etc.
This recipe for gobi pakora is a full-proof recipe and nothing can go wrong with it. I have included all the tips and tricks to prepare perfectly crispy pakoda in a single attempt. Gobi pakora is a huge hit in our house and my family members ask me to prepare it on regular demand. Whenever I ask my vegetarian friends for a get-together, they always make sure to fix this crispy delight as a starter on the menu.
Gobi pakoda recipe with step-by-step photos and instructions has been provided in the ‘Instructions’ section. If you follow the steps carefully, you will get the perfect crispy cauliflower pakora. But before directly jumping into the recipe, let me share a few interesting facts about the key ingredient – cauliflower and about the recipe.
Benefits of Cauliflower
- It is a good source of nutrients, vitamins, and minerals.
- It is full of fibre which is good for our digestive system.
- It contains antioxidants which help to get rid of many chronic diseases.
- Cauliflowers have low calories and can be your great friend during your weight loss journey.
- It is a good source of sulforaphane which decreases the risk of heart disease and diabetes.
Tips and tricks to prepare perfect Gobi Pakora
Many people face problems in preparing crispy cauliflower pakoda because they turn soggy. If you take care of a few things, then you will get perfectly crispy pakodas.
- After blanching the cauliflower florets, make them moisture-free. It helps to make crispier pakora.
- Use a small portion of rice flour with gram flour. It helps to make your pakoda crispy.
- The consistency of the batter is very important for perfect aloo pakoda. It should be of thick free-flowing consistency.
- Coat the cauliflower floret into the batter and slide them slowly into hot oil with the help of a fork for even coating.
- Always deep fry the aloo pakodas. Shallow frying makes the pakoda soft and soggy.
- Fry the pakodas on medium flame. Don’t fry them in low flame or else the batter will absorb more oil and pakodas will become soggy.
Frequently asked Questions
How to make aloo pakoras crispy?
The addition of a small portion of rice flour into the besan batter makes the pakoda crispier.
Can I use baking soda in the gram flour batter?
Yes, of course. Many people use baking soda to make the batter fluffier. But I personally don’t like the taste and flavour of baking soda. So, I did not use it.
Why have my gobi pakoras soaked so much oil?
If the pakoras are added to the oil when oil is not hot enough or fried for a longer duration in low flame, they would absorb more oil.
How to eat gobi pakora?
Gobi pakora is mostly served as an evening snack or appetizer with some green chutney or tomato ketchup or simply you can sprinkle some chaat masala on it. It can even be served as an afternoon snack with a cup of hot tea.
How to make Cauliflower Pakoda?
For the gobi pakoda, first, wash the cauliflower and cut it into medium florets.
Add some water into a pan and put it on high flame. Once the water starts boiling, turn the flame low and add cauliflower florets into it. Cover the pan and cook it over low flame for 3 minutes and then strain the florets. Keep them aside.
Take a large mixing bowl and add gram flour aka besan, rice flour into it. Then add red chilli powder, salt, turmeric powder, ajwain aka carom seeds, cumin powder, coriander powder and chaat masala, one by one into the bowl. Then add a small amount of water at a time and mix all the ingredients with the help of a fork. Make a medium-thick batter for the pakoda.
Now, put a pan on flame and allow it to become completely dry. Add enough oil to the pan to deep fry the pakodas. To check the temperature of the oil, drop a small portion of the batter into the oil. If it floats up immediately then the temperature of the oil is perfect to fry the pakodas.
Add the cauliflower florets into the batter and coat it evenly. Now, slowly drop the florets into the hot oil and fry them over medium flame till crispy and golden brown. Strain the pakodas from oil and keep them on a tissue-lined plate. Don’t overcrowd the pan during the time of frying pakodas. Repeat the process and fry all the pakodas.
Many recipe for pakoda has already been shared in my previous posts. You can check a few of them like
Capsicum Bajji
Cabbage Pakoda
Spinach pakoda
Aloo pakoda
..And Many more…
Ingredients:
1 cup = 250 ml
- 1 medium Cauliflower, cut to medium florets
- 1 cup Gram flour(Besan)
- ¼ cup Rice flour
- ½ tablespoon Ginger-Garlic paste
- 1 teaspoon Carom seeds (Ajwain)
- ½ teaspoon red Chilli powder
- ¼ teaspoon Turmeric powder
- ½ teaspoon Cumin powder
- ½ teaspoon Coriander powder
- 1 teaspoon Chaat masala
- ¾ teaspoon Salt, adjust accordingly
- 6 tablespoons Water
- Black salt for sprinkling on the pakodas
Instructions:
- Wash the cauliflower and cut them into medium florets.
- Add some water into a pan and put it on high flame. Once the water starts boiling, turn the flame low and add cauliflower florets into it.
- Cover the pan and cook it over low flame for 3 minutes and then strain the florets. Keep them aside on a separate plate.
- For the batter, take a large mixing bowl and add 1 cup gram flour aka besan, ¼ cup rice flour into it.
- Add ½ teaspoon red chilli powder, ¾ teaspoon salt, ¼ teaspoon turmeric powder, 1 teaspoon ajwain aka carom seeds, ½ teaspoon cumin powder, ½ teaspoon coriander powder and 1 teaspoon chaat masala, one by one into the bowl.
- Add a small amount of water at a time and and mix all the ingredients with the help of a fork or spoon. Make a medium-thick batter for the pakoda. I have used 6 tablespoons of water to prepare the batter.
- Put a pan on flame and allow it to become completely dry. Add enough oil to the pan to deep fry the pakodas.
- To check the temperature of the oil, drop a small portion of the batter into the oil. If it floats up immediately then the temperature of the oil is perfect to fry the pakodas.
- Add the cauliflower florets into the batter and coat it evenly.
- Now, slowly drop the florets into the hot oil and fry them over medium flame till crispy and golden brown.
- Strain the pakodas from oil and keep them on a tissue-lined plate. Don’t overcrowd the pan during the time of frying pakodas. Repeat the process and fry all the pakodas.
- Sprinkle some black salt on the gobi ke pakode and now it’s ready to serve.
Serving Instruction
Transfer the gobi pakoda to a serving plate. Serve the hot pakoda immediately to enjoy its perfect crisp. Sprinkle some chaat masala on the top of the pakodas. Serve it with tomato ketchup or green chutney along with a cup of tea to enjoy your evening snacks.
Ingredients
1 cup = 250 ml
- 1 medium Cauliflower, cut to medium florets
- 1 cup Gram flour(Besan)
- ¼ cup Rice flour
- ½ tablespoon Ginger-Garlic paste
- 1 teaspoon Carom seeds (Ajwain)
- ½ teaspoon red Chilli powder
- ¼ teaspoon Turmeric powder
- ½ teaspoon Cumin powder
- ½ teaspoon Coriander powder
- 1 teaspoon Chaat masala
- ¾ teaspoon Salt, adjust accordingly
- 6 tablespoons Water
- Black salt for sprinkling on the pakodas
Instructions
- Wash the cauliflower and cut them into medium florets.
- Add some water into a pan and put it on high flame. Once the water starts boiling, turn the flame low and add cauliflower florets into it.
- Cover the pan and cook it over low flame for 3 minutes and then strain the florets. Keep them aside on a separate plate.
- For the batter, take a large mixing bowl and add 1 cup gram flour aka besan, ¼ cup rice flour into it.
- Add ½ teaspoon red chilli powder, ¾ teaspoon salt, ¼ teaspoon turmeric powder, 1 teaspoon ajwain aka carom seeds, ½ teaspoon cumin powder, ½ teaspoon coriander powder and 1 teaspoon chaat masala, one by one into the bowl.
- Add a small amount of water at a time and and mix all the ingredients with the help of a fork or spoon. Make a medium-thick batter for the pakoda. I have used 6 tablespoons of water to prepare the batter.
- Put a pan on flame and allow it to become completely dry. Add enough oil to the pan to deep fry the pakodas.
- To check the temperature of the oil, drop a small portion of the batter into the oil. If it floats up immediately then the temperature of the oil is perfect to fry the pakodas.
- Add the cauliflower florets into the batter and coat it evenly.
- Now, slowly drop the florets into the hot oil and fry them over medium flame till crispy and golden brown.
- Strain the pakodas from oil and keep them on a tissue-lined plate. Don’t overcrowd the pan during the time of frying pakodas. Repeat the process and fry all the pakodas.
- Sprinkle some black salt on the gobi ke pakode and now it’s ready to serve.
