Gobi pakora: 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.
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.