5 from 6 votes
Cauliflower Pakora (Gobi ke Pakode)
These golden-brown, crisp cauliflower pakora are coated in an Indian-style spiced batter. They make a wonderful appetizer or snack to share when paired with green chutney or ketchup.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
4
Calories:
141 kcal
Course:
Appetizer, Snacks
Cuisine:
Indian
Ingredients
- 3 cup cauliflower cut into thin florets
- neutral cooking oil for frying, generic cooking oil
Spices for cauliflower
- 1/2 teaspoon salt
- 1/2 teaspoon Kashmiri red chili powder
- 1/4 teaspoon cumin powder
- 1/2 teaspoon chaat masala
For Gram Batter
- 1 cup gram flour aka besan
- 1/2 teaspoon salt adjust to taste
- 1/2 teaspoon coriander powder dhaniya powder
- 1/4 teaspoon turmeric powder ground, aka Haldi powder
- 1/2 teaspoon Kashmiri red chili powder adjust to taste
- 1/2 teaspoon cumin powder aka Jeera powder
- 1/2 teaspoon chaat masala
- 1/3 cup water plus more as needed to make the batter
For serving
- 1/2 teaspoon chaat masala optional
- mint chutney contains cilantro
- tamarind chutney
Instructions
- In a bowl, add all the batter ingredients including besan and spices. Add little water as needed to make a thick flowing batter. Let it rest for 10-15 minutes. (See notes if you have less time)
- Separate cauliflower to florets. Cut them into large flat florets. Don't chop them too small. Sprinkle the spices for cauliflower - salt, Kashmiri red chili powder, cumin powder and chaat masala. Mix well.
- Heat oil in a kadai or deep fryer on medium-high flame. You can use any neutral tasting oil with a high smoking point.Take each cauliflower floret and dip in the batter evenly to coat each side. Add them carefully in the medium hot oil.
- Stir the pakoras and take them out on a plate when they are half done, and about yellow in color. Press each pakora with the bottom of a flat bowl. Then transfer them back to the frying pan. This helps to make sure the pakoras cook well from inside, and also makes them crunchier.
- Fry till the cauliflower fritters are golden and crisp on all sides. Use a slotted spoon to turn them few times while they cook evenly. Using a slotted spoon, remove the pakoras and transfer to a plate lined with paper towel to drain excess oil.
- Serve the gobi pakora hot or warm with Indian green chutney or tomato ketchup. Sprinkle some chaat masala, and enjoy!
Cup of Yum
Notes
- Batter Pro-tip: In case you are in a hurry, and don't have time to let the batter rest, add a pinch of baking soda to the batter. This will make the pakoras crunchy.
- Rice flour: Traditionally, the batter is made with only gram flour. However you can add 1-2 tablespoons of rice flour as this makes the pakoras crunchy, while keeping them gluten-free.
- Batter consistency: Make a thick flowing consistency batter. If the batter is too thin, it will absorb too much oil while frying. If the batter is too thick, then the pakoras will be doughy and won't taste as good.
- Spicing the potatoes: This step is optional, but I find the pakoras are even tastier with the extra spices.
Nutrition Information
Calories
141kcal
(7%)
Carbohydrates
22g
(7%)
Protein
8g
(16%)
Fat
2g
(3%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Sodium
633mg
(26%)
Potassium
498mg
(11%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
166IU
(3%)
Vitamin C
36mg
(40%)
Calcium
36mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 141
% Daily Value*
| Calories | 141kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 8g | 16% |
| Fat | 2g | 3% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 633mg | 26% |
| Potassium | 498mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 166IU | 3% |
| Vitamin C | 36mg | 40% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.