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. These are so delicious! Every bite of these will leave you craving for more.
Gobi pakora or Indian cauliflower fritter also called gobi chop is a winter delicacy in India. As winter is the season when fresh cauliflowers are available in abundance in the local markets. This is the time when they taste best.
In-season produce is always welcome at my place. They are not only nutritious but also cheaper.
Serve these cauliflower fritters with tomato ketchup, red chili sauce, or green chutney accompanied by a hot cup of tea.
Some more cauliflower dishes:
- For Blanching: Salt and water
- Spices: Ginger, garlic, green chili, cumin seeds, or cumin powder.
- For the batter: Gram flour, rice flour, turmeric powder, red chili powder, ajwain, asafoetida(hing), salt, baking soda, and water.
- Oil: for deep frying
- For serving: Black salt
How to make Indian Cauliflower fritters
Making these gobi chops are easy. They won't take much of your time to prepare. The 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.
Marinating the florets with spice paste enhances 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.
Few more fritters recipes:
If you try this recipe, please leave a feedback and rating. You can also tag me @spoonofflavor on Instagram.
Gobi Pakora Recipe | Gobi Chop
INGREDIENTS ( 1 CUP = 240 ML )
- 1 cauliflower or phool gobi approx 500 gm
- 1 teaspoon salt
- 4-5 cups water
- 1 teaspoon ginger-garlic paste
- ⅓ teaspoon green chili paste
- 1 teaspoon cumin powder
To make the batter
- 2 cups gram flour/besan
- 2 tablespoon rice flour
- ⅓ teaspoon ajwain
- 1 pinch of turmeric powder
- 1 pinch of asafoetida or hing
- ½ teaspoon chili powder
- ¼ teaspoon 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.