Cauliflower pakoda | Gobi pakora is a easy and tasty tea time snack made with cauliflower. I have already posted gobi 65, veg pakora recipe, but this one is more of South Indian style cauliflower pakoda. I just sprinkled little chaat masala in the last to enhance the flavour. You can serve this as a tea time snack or serve as an accompaniment for a southIindian meal. We used to have this cauliflower pakoda with curd rice too. Try out this crunchy cauliflower pakora and let me know how it turned out.
Preparation Time : 15 mins | Cooking Time : 35 Mins |Serves: 3
Cauliflower florets 2 cups
Besan | Kadalai maavu 1/2 cup
Rice flour 1/4 cup
Red chili powder 1 tsp
Salt as needed
Baking soda a pinch
Oil for deep frying
Chaat masala 2-3 pinches (optional)
Video of how to make cauliflower pakoda
- Wash the cauliflower florets and keep it aside.
- In a pan add water and add little salt. Bring it to a boil.
- Add the cauliflower florets to this and let this stay in hot water for a minute.
- Drain the water completely and keep it aside.
- In a bowl add the besan, rice flour, red chili powder, baking soda and salt.
- Add little water and make a thick paste out of this without any lumps.
- The consistency should be little thicker than an idli batter. Beat the mixture with a spoon nicely to get a nice airy batter.
- If you add more water by mistake add 1-2 tblsp of rice flour to bring it to the right consistency.
- Add the cauliflower florets to this and mix well and let all the florets get coated with the batter evenly.
- Heat the oil for deep frying. When it is hot, bring the oil to medium flame and put the cauliflower florets in oil and fry in batches.
- Let this cook and gets golden brown on the outer side.
- Once it is done take out from oil drain in kitchen towel.
- When it is hot sprinkle some chaat masala on this and serve hot. Adding chaat masala is optional, you can skip this too.
- You can add ginger garlic paste to the batter.
- Ajwain | omam can also be added to the batter.
- Ensure that the batter should not be too thin, else the batter will not get even coating and also will absorb oil.
- Keep the cauliflower florets ready and mix the batter just before frying.
- I made the mixture on one shot and kept one batch without frying inside the refrigerator and fried after 3 hours. It turned out pretty well.
- Do not fry in low flame. It will make the pakoras soggy.
- Finely chopped coriander leaves can be added to the batter to give a nice flavour.
- Enjoy the cauliflower pakoras | cauliflower pakodas with ginger tea or filter coffee.