Gobi pakora
Gobi pakora is a deep-fried snack made with cauliflower florets dipped in a spiced chickpea flour batter.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Cauliflower (cut into bite-sized florets) | 1 | Head |
| Chickpea Flour (sifted) | 200 | Grams |
| Rice Flour (for extra crispiness) | 50 | Grams |
| Water (adjust as needed for batter consistency) | 250 | Milliliters |
| Cumin Seeds (lightly crushed) | 1 | Tsp |
| Coriander Powder (for flavor) | 1 | Tsp |
| Red Chili Powder (adjust to taste) | 1 | Tsp |
| Turmeric Powder (for color) | 0.5 | Tsp |
| Garam Masala (for aroma) | 0.5 | Tsp |
| Salt (adjust to taste) | 1 | Tsp |
| Baking Soda (for fluffiness) | 0.5 | Tsp |
| Ginger (grated) | 1 | Inch |
| Garlic (minced) | 2 | Clove |
| Green Chili (finely chopped) | 1 | Count |
| Oil (for deep frying) | 500 | Milliliters |
Instructions
- In a large bowl, combine chickpea flour, rice flour, cumin seeds, coriander powder, red chili powder, turmeric powder, garam masala, salt, and baking soda.
- Add grated ginger, minced garlic, and chopped green chili to the dry ingredients.
- Gradually add water to the mixture, whisking continuously to form a smooth, thick batter.
- Heat oil in a deep frying pan over medium heat.
- Dip each cauliflower floret into the batter, ensuring it is well-coated.
- Carefully drop the batter-coated florets into the hot oil and fry until golden brown and crispy.
- Remove the pakoras with a slotted spoon and drain on paper towels.
- Serve hot with chutney or sauce of your choice.
Kitchen equipment
Deep Frying PanSlotted Spoon