CAULIFLOWER PAKODA - GOBI PAKORA

    Cauliflower Pakoda/Gobi Pakora is a simple deep-fried recipe prepared with Cauliflower florets. Deep-fried Crispy and Crunchy snack prepared with a wonderful combination of Onions, Green Chillies, Spices and Gram Flour.   A call for a snack or a rainy evening instantly reminds me of Hot deep-fried snacks, you can easily squeeze in this crispy & tasty Cauliflower Pakoda as a Tea time snack or even as a side dish for Lunch/Dinner.  There are many variations of the same recipe, but this is the most sought-after 'Starter' in fast food joints and restaurants.  Though they look red and fiery, they are not as spicy as they look. This recipe is quite similar to the most popular Gobi/Cauliflower 65 & Chicken 65. with slight variations in batter and add-ons. It serves as an entrée (starter) or even as a quick snack.
     Batter mixed Cauliflower florets are deep-fried until they turn crispy and is usually served with a choice of Chutney/Dips/Sauces. Cauliflower Pakoda/Gobi Pakora is a simple recipe with minimal ingredients. The flavour of the dish can be attributed to Red Chilli Powder & the flours but the rest of the ingredients for the recipe can vary.



Cuisine - Indian
Course - Appetizer / Starter
Spice Level - Medium
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 20 - 30 Minutes

HOW TO COOK CAULIFLOWER PAKODA - GOBI PAKORA

CAULIFLOWER PAKODA - GOBI PAKORA

INGREDIENTS:

To Blanch the Cauliflower:

Cauliflower Florets - 3 Cups
Water - 5 Cups
Salt - To Taste

For Cauliflower Pakoda

Gram Dhal Flour -1/2 Cup
Rice Flour - 1/4 Cup
Corn Flour - 1/4 Cup
Kashmiri Chilli Powder - 2 Teaspoons
Ginger Garlic Paste - 1 Teaspoon
Onion - 1 No.
Green Chillies - 2 Nos.
Curry Leaves - 2 Sprigs
Salt - To Taste
Water - as required.

To Fry:

Oil

METHOD:

• Clean and cut the Cauliflower into florets
• Wash the Cauliflower florets and soak the florets in warm water with a pinch of Turmeric & a dash of Salt in it for a few minutes.
• Allow it to dry in a colander.
• Cut Onions into thin Slices & chop Green Chillies.
• Prepare Ginger Garlic Paste & keep it aside.
• Meanwhile, prepare the Pakoda Batter.
• Mix all the ingredients mentioned under 'For Cauliflower Pakoda'.
• The batter should be thick, add water a little at a time while mixing.
• Add the Cauliflower Florets to the batter and mix well.
• Heat cooking oil and deep-fry the Cauliflower Florets on a medium-high flame in small batches until they are well cooked and the sizzling stops.
• Remove the fried Cauliflower Pakoda/Gobi Pakora and allow it to drain on a paper towel.
• Serve Cauliflower Pakoda/Gobi Pakora hot as a starter or as a side dish along with your preferred dish.
• Serve it along with your preferred Chutney/Sauce/Dips. 
• Cauliflower Pakoda/Gobi Pakora tastes great with Green Chutney.

NOTES :

• Drain the Cauliflower Florets well, before mixing it along with the Batter.
• Adjust the amount of spiciness to suit your taste preference. 
• Kashmiri Chilli Powder is less spicy and gives a fiery red colour to the dish, even without adding any food colouring.
• I have not used any food colouring in this recipe.