Cauliflower Pakoda Gobi Pakora is a perfect vegetarian appetizer or tea time snack that we enjoy on mostly on saturdays. I usually dont add food color and have clicked pictures several times whenever I made it. Since I am still not satisfied with the pictures. Usually this recipe comes out so crispy and super perfectly coated pakoras, but somehow they are not so clear in my clicks. Do check the video tutorial for the complete demo and note the batter consistency before trying out:-)
Ingredients for Cauliflower Pakoda Gobi Pakora
Cauliflower Florets – 1.5 Cups (Form Medium size Cauli Flower)
Gram Flour – 1/2 Cup
Rice Flour – 3 Tbsp
Corn Flour – 1/3 Cup
Red Chili Powder – 2 tsp
Pepper Powder – .5 tsp
Salt – As Needed
Baking Soda – .5 tsp
Optional Food Color – 1/8th tsp
How to make Cauliflower Pakoda Gobi Pakora
- Cut the cauliflower in to small florets.
- In a sauce pan bring water to boil.
- Add salt to it, when its well boiled remove from flame and add it to the florets.
- After 5 minutes drain the florets from the salty water.
- Spread them over a cloth or kitchen towel and drain the water completely.
- Meanwhile add all the above dry ingredients in a mixing bowl.
- Now add the well drained cauliflower florets and mix all together.
- If needed you can sprinkle little water for the paste to coat well on the florets.
- If they look slight thick paste that’s fine, during marination they leave some water.
- Marinate for 30 minutes, on and off gently mix form top to bottom.
- Later heat oil in a pan, when oil is hot sprinkle the marinated florets here and there.
- Let them cook by flipping the sides in high flame till turn crispy and golden brown.
- Drain the excess oil and serve the warm pakoda or pakoras as appetizer.
Video Tutorial
Print Version
- Cauliflower Florets - 1.5 Cups Form Medium size Cauli Flower
- Gram Flour - 1/3 Cup
- Rice Flour - 3 Tbsp
- Corn Flour - 1/3 Cup
- Red Chili Powder - 2 tsp
- or more
- Pepper Powder - .5 tsp
- Salt - As Needed
- Baking Soda - .5 tsp
- Optional Food Color - 1/8th tsp
-
Cut the cauliflower in to small florets.
-
In a sauce pan bring water to boil.
-
Add salt to it, when its well boiled remove from flame and add the florets.
-
After 5 minutes drain the florets from the salty water.
-
Spread them over a cloth or kitchen towel and drain the water completely.
-
Meanwhile add all the above dry ingredients in a mixing bowl.
-
Now add the well drained cauliflower florets and mix all together.
-
If needed you can sprinkle little water for the paste to coat well on the florets.
-
If they look slight thick paste that's fine, during marination they leave some water.
-
Marinate for 30 minutes, on and off gently mix from top to bottom.
-
After 30 minutes, heat oil in a pan, when oil is hot sprinkle the marinated florets here and there.
-
Let them cook by flipping the sides in high flame till turn crispy and golden brown.
-
Drain the excess oil and serve the warm pakoda or pakoras as appetizer.
Lunch and Dinner on gobi pakora preparation day , usually I share it the same day in Instagram so few for your view!
Indian Thali 1
🥘 Cauliflower Pakoda Gobi Pakora
🥘 Kale and Pattani poriyal
🥘 Pattani sundal (cooked more peas last eve so used it today as well)
🥘 Leftover Sabudanakhichdi
🥘 Moong dal sambar
🥘 Paruppu Rasam
🥘 Fresh homemade ghee
🥘 With white rice
Indian Thali 2
🥘 Cauliflower Pakoda Gobi Pakora
🥘 Mochai kathirikkai Kara kuzhambu
🥘 Toor dal Chayote Kootu
🥘 Karpuravalli Ajwain Leaves Rasam ( homegrown)
🥘 Leftover rice turned in to variety rice
🥘 Konjam Organic White Rice with
🥘 Leftover boiled beans/ Mochai sundal
🥘 And fried appalam …
Super looking and crispy too. 👌👏🏼❤️🙏💐