Master The Art Of Crispy Gobi Pakoras With This Easy Recipe

Crispy gobi pakoras are a popular Indian snack made with cauliflower florets blanched and coated in a spiced gram flour batter. The batter includes spices like turmeric, red chili powder, garam masala, and carom seeds, ensuring bold flavors. Rice flour is added for extra crunch, and baking soda makes them light. The batter-coated florets are deep-fried until golden brown and crispy. These pakoras are served hot with green chutney, tamarind chutney, or ketchup. Sprinkle with chaat masala or garnish with coriander for an added zing.

Ingredients

• 1 medium cauliflower (gobi), cut into small florets
• 1 cup gram flour (besan)
• 2 tbsp rice flour (for extra crispiness)
• 1/4 tsp baking soda (optional, for fluffiness)
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 tsp garam masala
• 1 tsp cumin seeds
• 1/2 tsp carom seeds (ajwain)
• Salt to taste
• Water, as needed
• Oil, for deep frying

Step 1: Prepare the Cauliflower

• Wash and cut the cauliflower into small florets.
• Boil water in a large pot, add a pinch of salt, and blanch the florets for 2-3 minutes to clean and soften slightly.
• Drain and pat dry with a kitchen towel.

Step 2: Make the Batter

• In a mixing bowl, combine gram flour, rice flour, turmeric powder, red chili powder, garam masala, cumin seeds, carom seeds, and salt.
• Gradually add water to the dry ingredients, whisking to form a thick, smooth batter without lumps. The batter should coat the back of a spoon but not be runny.
• If desired, add baking soda and mix well for lighter pakoras.

Step 3: Heat the Oil

• Heat oil in a deep frying pan over medium heat. Ensure the oil is hot enough by dropping a small amount of batter; it should sizzle and rise to the top.

Step 4: Coat the Florets

• Dip each cauliflower floret into the batter, ensuring it’s evenly coated.
• Shake off excess batter before frying.

Step 5: Fry the Pakoras

• Gently drop the batter-coated florets into the hot oil. Fry in small batches to avoid overcrowding.
• Fry until the pakoras turn golden brown and crisp, about 3-5 minutes per batch.
• Use a slotted spoon to remove the pakoras and place them on paper towels to drain excess oil.

Step 6: Serve

• Serve the crispy gobi pakoras hot with green chutney, tamarind chutney, or ketchup.
• Garnish with chopped coriander or sprinkle with chaat masala for extra flavor.

Enjoy your homemade crispy gobi pakoras as a snack or appetizer, perfect for tea-time or rainy days.