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5 from 1 vote
Cauliflower Pakoda Gobi Pakora
Cauliflower Pakoda | Gobi Pakora Recipe
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4
Author: Sangeetha Priya
  • 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
  1. Cut the cauliflower in to small florets.

  2. In a sauce pan bring water to boil.

  3. Add salt to it, when its well boiled remove from flame and add the florets.

  4. After 5 minutes drain the florets from the salty water.

  5. Spread them over a cloth or kitchen towel and drain the water completely.

  6. Meanwhile add all the above dry ingredients in a mixing bowl.

  7. Now add the well drained cauliflower florets and mix all together.

  8. If needed you can sprinkle little water for the paste to coat well on the florets.

  9. If they look slight thick paste that's fine, during marination they leave some water.

  10. Marinate for 30 minutes, on and off gently mix from top to bottom.

  11. After 30 minutes, heat oil in a pan, when oil is hot sprinkle the marinated florets here and there.

  12. Let them cook by flipping the sides in high flame till turn crispy and golden brown.

  13. Drain the excess oil and serve the warm pakoda or pakoras as appetizer.