Sunday, January 28, 2018

Gobi Pakora/Cauliflower Pakoda

Gobi Pakora/Cauliflower Pakoda


Gobi Pakora/Cauliflower Pakoda are the most preferred snacks during a monsoon season. 

Crispy outside and juicy inside is the great texture that these cauliflower pakoras render to you. Though Aloo bonda and onion pakoda are my all time favorite which I keep doing most of the times during a rainy season, this time I wanted to try something different. I was able to get super yummyGobi Pakora at my first attempt itself, so if you are a newbie to the kitchen then I can assure you that this recipe would definitely get you applause. Gobi Pakora/Cauliflower Pakoda goes well with Tomato sauce, Green chutney, and Coriander chutney. Enjoy munching these crispy Gobi pakoras with Tea.

I have posted many snacks variety that includes some unique tries such as Togarikalu vada, Millet Aloo tikki, Green Peas vada, Mixed veg paneer balls, Mung Fritters, Quinoa Paneer Bread rolls, and many more. Click here to have a look at all the snacks varieties that I have posted.

Ingredients:
  • 1 Medium sized Cauliflower/Phool Gobi
  • 2 cups Gram flour/Besan
  • 2 tbsp Rice flour
  • 1 tsp Red chili powder (alter as per spice level)
  • 1/4 tsp Turmeric powder
  • A pinch-Hing
  • 1 tbsp Ghee
  • As per taste- Salt
  • For Frying- Oil


Method:

1)  Chop Cauliflower into medium size florets and rinse them. Heat water in a bowl and add 1/2 tsp Salt to it. Switch off the flame and drop these Cauliflower florets in Hot water to stay for 15 minutes.

2)  After 15 minutes, drain water from cauliflower florets using a colander and rest it to dry for few minutes.

3) Add Gram flour, Rice flour, Salt, Turmeric powder, Red chilli powder, Hing, and ghee in a bowl and mix well.

4) Add enough water and mix well with a whipper to form a medium thick batter with a smooth consistency.

5)  Heat oil in a kadai, in meantime dip the floret one by one in the batter and coat evenly.






6) Drop around 4-5 batter coated cauliflower florets one by one in oil and fry till they turn golden brown on all the sides.

7) After an even cooking and all the florets are crispy, remove them from oil and place them on a paper towel to drain excess oil. Repeat the same with rest of the florets.





Tips:

1) The batter needs to be in a correct consistency of coating the florets evenly and similar to that of bajji batter consistency. If it is too watery then it will not coat the florets properly and if it is too thick then you will not get crispy pakoras.

2) Since I don't use cooking soda, I have not added. You can add a pinch of Soda to the batter.

3) After leaving the florets in hot water for few minutes and draining. Drop them again in a salt water and boil for few seconds. It makes the florets even more soft and tender.

Variations:

What I have made is a basic pakora with no spices or masala added to it but you can always alter it according to your taste. Or even try different combinations each time when you make this pakora to find out which combination tastes better for you.

1) You can add few crushed fennel seeds or ajwain to the batter.

2) Along with turmeric and chilli powder, you can add chaat masala or Garam masala to the batter. Also can add ginger garlic paste and crushed kasuri methi to the batter.

3) You can marinate the florets with ginger garlic paste and with spice powders like chilli powder and turmeric powder so that the cauliflower absorbs the flavor well.

4) Instead of rice flour, you can also add Maida or cornflour.


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