Pakoras or bhajia are fried fritters prepared with vegetables, gram flour and spices. Pakoras are very popular in almost every part of India. You can put almost any vegetable in the pakora and it will turn out to be just as good each time. Pakoras are served as a snack or appetizer accompanied by various chutneys. Today I am going to share with you the recipe of gobi pakora which is one of my favourites.
Here is a step by step recipe of the same.
Also Read: Veg Bonda Recipe
- Cauliflower- 300 grams
- Gram flour/besan- ¼ cup
- Green chilli- 2 (finely chopped)
- Ginger garlic paste- 1 ¼ tsp.
- Curry leaves- 1 sprig (optional)
- Red chilli powder- 1 tsp.
- Garam masala- 1 tsp.
- Rice flour- ¼ cup
- Turmeric- a generous pinch
- Salt- as per taste
- Water- as per requirement
- Oil- for deep frying
- Soak the cauliflower florets in hot salt water for 10 minutes. After 10 minutes drain the water from the cauliflower and transfer the cauliflower florets to a kitchen towel to soak all the excess water.
- Once all the excess water is absorbed, transfer the florets to a big bowl.
- Add the ginger garlic paste, green chillies, curry leaves, red chilli powder and the garam masala. Mix everything really well.
- Sprinkle the gram flour, the rice flour and the salt. Add some water and mix really well so that all the cauliflower florets are well coated with the flour.
- Heat oil in a kadhai.
- When the oil is hot enough, turn the flame to medium and fry the cauliflower in it.
- Cook the cauliflowers until golden brown and crisp. You can tell when the florets are cooked as the bubbles in the oil will subside.
- Remove the cauliflower from the oil with a slotted spoon and drain on a paper towel.
- Serve the gobi pakora with mint coriander chutney and tomato ketchup.
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Also Read: Cheese Bread Pakora Recipe