Gobi ke Pakode, also known as cauliflower fritters, is a popular Indian snack that is perfect for a rainy day or as an appetizer for parties and gatherings. The dish is made by coating small cauliflower florets in a spiced gram flour batter and then deep-frying them until they are crispy and golden brown.
The batter for Gobi ke Pakode typically consists of gram flour (also known as besan), rice flour, salt, red chili powder, turmeric powder, and other spices. The cauliflower florets are dipped into the batter and then deep-fried until they are crispy and cooked through. The fritters are then served hot with a tangy dipping sauce made with tamarind, mint, and cilantro.
Gobi ke Pakode is a favorite among vegetarians, as it is a delicious and filling snack that is packed with flavor and nutrition. Cauliflower is a great source of vitamins and minerals, and gram flour is high in protein and fiber. The dish is also easy to prepare and can be made in large quantities, making it a great option for potlucks and other social events.
Ingredients3 cup Cauliflower cut into thin florets
Oil for frying
Spices½ teaspoon Salt
½ teaspoon Kashmiri red chili powder
¼ teaspoon Cumin Powder
½ teaspoon Chaat Masala
For Gram Batter1 cup Gram flour (Besan)
½ teaspoon Salt adjust to taste
½ teaspoon Coriander powder (Dhaniya powder)
¼ teaspoon Ground Turmeric (Haldi powder)
½ teaspoon Kashmiri red chili powder adjust to taste
½ teaspoon Ground Cumin (Jeera powder)
½ teaspoon Chaat masala
⅓ cup Water plus more as needed to make the batter
For Serving½ teaspoon Chaat Masala optional
Mint Cilantro Chutney
Tamarind Chutney
Method- In a bowl, add all the batter ingredients including besan and spices. Add little water as needed to make a thick flowing batter. Let it rest for 10-15 minutes. (See notes if you have less time)
- Separate cauliflower to florets. Cut them into large flat florets. Don't chop them too small. Sprinkle the spices for cauliflower - salt, Kashmiri red chili powder, cumin powder and chaat masala. Mix well.
- Heat oil in a kadai or deep fryer on medium-high flame. You can use any neutral tasting oil with a high smoking point.
- Take each cauliflower floret and dip in the batter evenly to coat each side. Add them carefully in the medium hot oil.
- Stir the pakoras and take them out on a plate when they are half done, and about yellow in color. Press each pakora with the bottom of a flat bowl. Then transfer them back to the frying pan.
- This helps to make sure the pakoras cook well from inside, and also makes them crunchier.
- Fry till the cauliflower fritters are golden and crisp on all sides. Use a slotted spoon to turn them few times while they cook evenly.
- Using a slotted spoon, remove the pakoras and transfer to a plate lined with paper towel to drain excess oil.
- Serve the gobi pakora hot or warm with Indian green chutney or tomato ketchup. Sprinkle some chaat masala, and enjoy!