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Cauliflower pakora are typically served as a snack either in the afternoon or just before starting a typical meal in India. The batter is the key to making flavorful pakora; here, it's flavored with fennel seed, ginger, curry leaves, turmeric, and some Thai chiles for a little heat.
- 1 Teaspoon fennel seeds, bruised with your fingers
- 1 onion, chopped finely
- 2 scallions, sliced thinly
- 1/2 Cup cilantro leaves, chopped
- 3 Thai green chiles, chopped finely
- 1 Tablespoon finely chopped ginger
- 1 sprig curry leaves, chopped roughly
- 1 Teaspoon salt
- 1/4 Teaspoon turmeric
- Pinch of baking powder
- 3/4 Cups chickpea flour
- 1/4 Cup rice flour
- 1/2 Cup water
- 1 medium-sized cauliflower, cut into small florets
- Vegetable oil, for frying
- Cilantro or tamarind chutney, or ketchup, for serving
Calories Per Serving225
Folate equivalent (total)80µg20%
Crispy Gobi Pakora Recipe | Cauliflower Pakora | Cauliflower Fritters
Crispy Gobi Pakora Recipe Today I am going to make a delicious hot and crispy gobi pakora which are really amazing in taste. The crispy outer layer and the soft gobi inside makes you a big fan of this pakora. The good thing is, this pakora does not need much ingredients and efforts in making. You can also refer it as the easiest pakora recipe. This goes well with tea and sauce at the evening tea or you can also serve it as a starter. So let’s know how to make it.
Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Mix together the flour, salt, cumin, fennel seeds, chilli, cauliflower and almond milk in a bowl. Set aside for 15 minutes to allow the flavours to infuse.
When the oil is hot, carefully lower tablespoons of the batter mixture in batches into the oil and fry for 5–6 minutes, or until the pakoras are crisp and golden-brown and the vegetables have cooked through. (You should get 12 pakoras from the mixture).
Put the coconut milk and stock into a large pan and grate in the turmeric. Heat gently until small bubbles start to appear on the surface.
To serve, ladle the coconut milk into four serving bowls and drop three pakoras into each. Drizzle with the chilli and coriander oils, top with the chilli and coriander and serve immediately.
Gobi Pakora – Indian Cauliflower Pakora
Learn Gobi Pakora – Classic Spicy Cauliflower Pakora – Indian Cauliflower Fritters Recipe with quick and easy step-by-step photo instructions. These Classic Spicy Cauliflower Pakoras are easy chickpea flour battered, deep fried flavoured Indian Fritters which are just perfect for rainy and cold weather. Plus, these fritters are vegan, gluten free, and vegetarian.
If you ask me, I would tell you that these crispy pakoras are not only perfect for the monsoon or drizzly weather, but these can be relished at any time of the year. Yes, like any other fritters you can have them anytime, but they are just godsent especially on a rainy day.
I said rainy and cold season because in North India Pakoras are particularly made during monsoon. For Indian people, Chai and pakoras are a must when it’s dropping.
I don’t eat fried food frequently, but pakoras are something I can’t say no to. They are just too good. You simply name pakora and my mouth would start watering. Seriously, I just love all type of pakoras.
These gobi/cauliflower pakoras are one of my favorites. I must say that Pakoras and I are best friends since childhood.
I could still recall the auspicious days like Nag Panchami, First Sawan Somwar when pakoras were a must. On such days my Mom used to make everyone’s favorite pakoras in the family to make them happy. No wonder my Mom and Granny spent a long time in Kitchen on such days.
They used to make Bread Pakora for me, Mirchi Vada for my Granny, Mix Veg Pakora for my sister, Bread Roll for my brother and Onion pakora for my Dad. Oh, Pakoras were always a feast on the dinning table.
Pakora is the name for any kind of fritters which is quite popular in India. They are also known as fakkura, bhajiya, pakoda, pakod, bhajji or ponako in different regions**.
Pakoras are the commonly served snack/brunch with adark Adrak Ilaichi Wali Chai to guests. They are also an essential part of Indian wedding ceremonies and other celebrations. Parties or get-togethers are never complete without the presence of pakoras.
For a healthier version, one can opt for baking, instead of deep frying. These pakoras would still taste good. I have fried these fritters in light rapeseed oil, you can use any other oil which is suitable for deep frying.
These delectably spicy, vegan, gluten free, and vegetarian fritters can also accompany a meal as a side. I love to eat them sandwiched between bread slices. I have to warn you that these classic Spicy Pakoras are deliciously addictive and you can’t stop at one or two.
These gobi pakoras or cauliflower fritters can be served as a snack, brunch, breakfast, or even as a starter. They are best served with Green Coriander Chutney, Garlic Tomato Chutney, Tamarind Chutney, Tomato Chutney, or Momos Chutney.
Other recipes which are famous during Monsoon or Rainy season:
Let’s learn to make Gobi Pakora – Classic Spicy Cauliflower Pakora – Indian Cauliflower Fritters Recipe in easy to understand quick steps.
Take a large mixing bowl. Add all the ingredients, except lemon juice and baking soda, to it. Add water to make a smooth batter. Add lemon juice and baking soda to the batter, and mix well again. Add cauliflower florets and mix well to coat.
Heat oil in a saucepan. When oil is hot turn the heat to medium. Drop chickpea batter dipped cauliflower florets and deep fry until they turn golden brown in color. Drain onto a kitchen towel to absorb extra oil. Sprinkle some chaat masala on top, and squeeze some lemon juice. Serve hot with your favourite dipping and beverage. Enjoy!
Baked Cauliflower Pakora/Fritters
You could also use broccoli florets instead of cauliflower. The spice quotient can be increased or decreased based on personal preference.
500 gm or 1 medium sized cauliflower
110 gm (1 cup) gram flour/besan ka atta
2tbsp ghee or vegetable oil
1 tsp red chili powder
½ tsp turmeric powder
1 tsp garam masala powder
2 tsp coriander powder
¾ tsp carom/ajwain seeds
1 ½ tsp salt
150 ml ( ½ cup + 2 tbsp) cold water
juice of 1 lime
chaat masala (optional)
In a large bowl, put in the 1 tsp turmeric powder and 2 tsp salt. Pour boiling water over it and immerse the cauliflower head in the water, stem side up. Leave it in there for about 10 to 15 minutes. This will clean the cauliflower of all the dirt, grime and pesticide if any and also partially cook the cauliflower.
After the cauliflower is soaked, take it out of the water and allow to cool a little and then carefully separate the cauliflower head into florets of your desired size. Make sure you don’t keep them too big or too small.
In a clean dry bowl, put in the gram flour and over it the red chili powder, turmeric powder, garam masala powder, coriander powder, carom seeds and salt. Mix all the dry ingredients together.
Pre heat the oven to 200 C/400F.
If using ghee, heat it until it melts and is hot but do not allow it to smoke. If using vegetable oil, heat it as well but do not allow it to smoke too. Next add in the melted ghee or vegetable oil and mix until the mixture resembles coarse crumbs. Stir in the ice cold water and mix well. Finally put in the juice of a lime and mix until the batter is smooth without any lumps.
Now coat the cauliflower pieces with the batter and bake in the centre of the oven for about 20 to 25 minutes.
Serve hot or warm with the chutney or sauce of your preference.
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- 1 cup chickpea flour
- ½ teaspoon ground coriander
- 1 teaspoon salt
- ½ teaspoon ground turmeric
- ½ teaspoon chili powder
- ½ teaspoon garam masala
- 2 cloves garlic, crushed
- ¾ cup water
- 1 quart oil for deep frying
- ½ head cauliflower florets
- 2 onions, sliced into rings
Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.
Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.
Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).
Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.
Cauliflower pakoras recipe – Crispy deep fried cauliflower snack
Crunchy Indian-spiced pakoras with a steamy cup of tea…humm what a lovely treat.
I know you might think is deep fried, fat and not so healthy, but once in a while with a cup of tea, nobody could resist them.
If you have never had pakoras, well they are just an Indian deep fried snack with vegetables or meat (even seafood!) dipped into a spiced gram flour batter (called also besan or chickpea-flour), deep-fried, and served with chutney, ketchup or yogurt for dipping.
I personally like the vegetables version, pakoras with cauliflower, spinach, eggplant, onion and potato.
I even tried baked pakoras instead of frying them (yes it is possible to bake pakoras), it was good but not so crispy. I like better the taste of the authentic Indian deep fried style pakoras.
Step by step Cauliflower pakoras recipe
In a large bowl, combine gram and corn flour with fennel seeds, green chilli, ginger, curry leaves, coriander leaves, salt and onion. Add water gradually to form a smooth batter that is thick enough to coat the back of a spoon. Make sure the batter is not thin.
Note: Fresh curry leaves are not easily available in Western markets, you can find them at your local Indian market or you can buy online on amazon.
Add the cauliflower florets into the batter, mix well and make sure they are coated with the batter. Keep aside for 10 minutes.
Into a deep frying pan, heat enough oil for frying pakoras (2-3 cm of oil).
Fry small spoonfuls of mixture in small batches for about 4 minutes, turning the fritter to cook on other side, until crispy and golden.
Once done, remove the cauliflower pakoras on paper towels, to remove the excess oil.
Serve with chutney, ketchup or yogurt.
If you crave for a meat pakora, then you may check this simple chicken pakora recipe and believe me you will like it, it’s super delicious.
Cauliflower Pakora Recipe
The hot relishing Cauliflower Pakora is mouthwatering evening snack especially during the rainy season, when it combined with chutney and ketchup it is a heavenly pleasure for us. The taste of these pakoras and the crispiness of it in your mouth can make your day. The joy of having this crunching snack dish and it is the best joy through the rainy day to have such a snack dish. So I wonder how amazing it feels to eat it on this rainy day.
Ingredients of Cauliflower Pakora Recipe
- Medium Cauliflower - 1
- Oil for frying - 4 Cups
- To Make Batter
- Besan (chickpea Flour) - 1 Cup
- Rice Flour - ¼ Cup
- Red chili powder - 1 Teaspoon
- A pinch turmeric powder
- Ginger-garlic paste - 1 Teaspoon
- Garam masala powder - ¼ Teaspoon
- A pinch asafoetida
- Soda bi-carb - ¼ Teaspoon
- Salt - 1 Teaspoon
How to Make Cauliflower Pakora
Step 1: Take sufficient water in a deep pan and add some salt to it. Bring it to boil.
Step 2: Take cauliflower and rinse it well then chop it into medium sized flowerets.
Step 3: Add this cauliflower to boiling water and boil them for 2-3 minutes. Drain the excess water.
Step 4: Now, heat oil in a wok for frying.
Step 5: In a bowl, mix all the ingredients of batter and add a little water at a time and make a thick batter.
Step 6: Once all lumps dissolve, add two teaspoons of hot oil and whisk well to get a fluffy mixture.
Step 7: Now, deep each cauliflower flowerets into besan batter and dip fry this batter coated cauliflower in heated oil till evenly golden and crisp.
Step 8: Drain them and place them on a plate lined with paper towel.
Step 9: Sprinkle some chaat masala over the fried pakoras.
Step 10: Enjoy this cauliflower pakora with sips of masala cutting chai.
Preheat oven to 475°. In a large bowl, whisk together flour, 1/2 cup panko, the garam masala, baking soda, salt, and remaining spices. Whisk in lemon juice and club soda. Set aside.
In a small bowl, use a clean whisk to beat egg whites until foamy.
Whisk whites into flour mixture. Using your hands or a spatula, add cauliflower and combine until all florets are coated. Place remaining panko in a medium bowl. Lift florets, 1 at a time, out of batter and toss to coat with panko.
Place florets on a large nonstick baking sheet coated with oil. Bake until browned and crispy, about 20 minutes. While cauliflower bakes, make Cilantro Mint Dipping Sauce.