Phool gobi pakora recipe: Cauliflower florets are coated in a spice paste, then dipped in a batter and deep-fried till golden. These make a great starter dish for a party or just a tea-time snack to savor in the evening. Every bite of these will leave you craving for more.
Again I have come up with a cauliflower dish and this time it’s a snack. But before going to the recipe I would like to share a piece of good news with you all. Yesterday we achieved a landmark, our blog was selected as the ‘Best Food Blog of 2019‘ by ‘Infinity Blog Awards‘. I would like to thank all my readers and followers, without whose support this wouldn’t have been possible.
Winter is the season when fresh cauliflowers are available in abundance in Indian local markets. This is the time when they are nutritious and taste best. In-season produce is always welcome at my place. As they are not only nutritious but also cheaper and best to avoid illness.
You may also like these cauliflower dishes.
Making these gobi chops are easy. They won’t take much of your time to prepare. These treats are the best companions with a hot cup of tea or tomato ketchup, red chili sauce or freshly made green chutney.
How to make Phool Gobi Pakora Recipe
This gobi pakora recipe starts with blanching the florets, followed by marinating with a spice paste. Then dipping in a gram flour batter and deep-frying until golden. Apart from cauliflower, all you need are the following ingredients.
Blanching: Salt and water
Marinating: Ginger, garlic, green chili, cumin seeds or cumin powder.
Batter: Gram flour, rice flour, turmeric powder, red chili powder, ajwain, asafoetida(hing), salt, baking soda, and water.
Deep frying: Oil
For serving: Black salt
Marinating the florets with spice paste helps in enhancing the taste of the pakoras. But if you have a shortage of time, skip the marinating step and add the spice paste directly in the batter and mix well. Then dip the florets in the batter and deep fry.
Few Tips and Variations
- Blanch the florets first. Don’t skip this step or the pakora won’t taste good.
- The batter has to be slightly thick.
- Adjust chili as per your taste buds. You can even skip adding chili if making these for children.
- Garam masala can also be used for flavor.
- Always serve hot as the cauliflower pakora starts to lose its crispness once cooled down.
- Black salt can be substituted with chaat masala powder.
Another pakora recipe you can check.
Phool Gobi Pakora Recipe | Gobi Pakora Recipe | Gobi Chop
INGREDIENTS ( 1 CUP = 250 ML )
- 1 cauliflower or phool gobi approx 500 gm
- 1 tsp salt
- 4-5 cups water
- 1 tsp ginger-garlic paste
- 1/3 tsp green chili paste
- 1 tsp cumin powder
To make the batter
- 2 cups gram flour/besan
- 2 tbsp rice flour
- 1/3 tsp ajwain
- 1 pinch of turmeric powder
- 1 pinch of asafoetida or hing
- ½ tsp chili powder
- ¼ tsp baking soda
- Salt as required
- Water as required
- Cut the cauliflower into medium size florets. Wash well and set aside.
- Bring the water to boil adding salt in a pan. Once the water starts boiling add all the florets. Cover and cook over a high flame for 3 minutes.
- Transfer to a colander. Drain excess water and set aside.
- Add ginger-garlic paste, green chili paste, and cumin powder to the florets. Mix well. Set them aside for 10 minutes.
For making the batter
- Combine all the ingredients written under the batter, except water.
- Add water slowly little by little to make a thick flowing batter. Then whisk well.
For making the phool gobi pakora recipe
- Heat oil in a pan. Once the oil turns hot, dip marinated florets one by one into the batter. Coat well from all sides and add to the hot oil. Deep fry them over a medium flame until golden from all sides. Turn the sides in between and make sure not to overcrowd the pan.
- Follow the same process and deep fry all the remaining florets.
- Phool gobi pakora is ready to serve. Serve hot by sprinkling some black salt.