Cauliflower pakoda – Gobi pakora

A tasty and Crispy snack or appetizers made with cauliflower/Gobi. You can also have it along with lunch as a side dish. At my home in India we usually buy this cauliflower pakora from the nearby street vendor(thallu vandi kadai) to have as an evening snacks with tea. This time I thought to give a try to this recipe and made it. It was a successful trial. Try this recipe at home and give ur feedback

Preparation Time : 20 mins

Cooking Time : 20 mins

Serves : 3 persons

INGREDIENTS REQUIRED

  • Cauliflower – 700 g
  • Coriander leaves(chopped) – 1/4 cup
  • Curry leaves(chopped) – 1/4 cup
  • Ginger – 1.5 inch
  • Garlic – 5 pods
  • Green chillies – 3(chopped)
  • Garam flour – 1/2 cup
  • Rice flour – 1/4 cup
  • Corn flour – 2 tbsp
  • Turmeric powder – 1/2 tsp
  • Red chilli powder – 1 tsp
  • Salt to taste
  • Asafoetida/Hing – 2 pinch
  • Baking soda – 2 pinch

METHOD

  1. Cut the cauliflower into florets. Wash them well. Heat water in a pan. Add salt to it. Bring it to boil. When it comes to nice boil, add the cauliflower florets to it. Allow it to boil in it for 5 minutes then remove the pan from flame. Drain the water and transfer the cooked cauliflower florets to a mixing bowl.

2. To the cooked florets add chopped Coriander leaves, chopped curry leaves and chopped green chillies. Crush ginger and garlic in a mortar with a pestle or you can also add ginger garlic paste instead. Then add gram flour, rice flour, corn flour, Turmeric powder, red chilli powder, asafoetida, baking soda and salt to taste. Mix them well. Sprinkle some water and mix them well. It should be in a thick dough consistency. Heat oil for frying in kadai. When it is hot place the flame in medium. Drop the marinated cauliflower pieces into the oil. Fry them until they turn golden. Remove from oil and drain excess oil with a tissue paper. Similarly fry all the pieces in batches. Serve hot.

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