Cauliflower fritters - Indian Gobi Pakora

Indian Snack - Cauliflower / Gobi bhajia

Gobi pakora or Indian cauliflower fritters is a quick snack item. If you like cauliflower, you are going to love this.

Making for guests or for family members, gobi pakoda or cauliflower bhajia, is a welcome snack on a wet rainy day or a cold winter day.

It is also a good accompaniment for lunch or dinner. It is best served hot but is still good even if served at room temperature.

cleaned cauliflower florets

Ingredients for gobi pakoda to make 15-20 bhajias

Ingredients for making batter

Preparation for pakoda:

Clean cauliflower as per the instructions on the page given below

Making pakora batter

Add besan / gram flour to a bowl.
Add rice flour, salt, chili power, ajwin, chopped chili pieces, ginger garlic paste to besan and mix well.
Heat 1 tbsp oil and add the hot oil to the dry mixed flour. Mix well.
Add enough water to make a thick batter. Batter should have a dosa/pancake batter consistency.

Making Gobi pakoda - Cauliflower fritters

Method to make pakoda

Heat oil. Keep the flame medium.
When oil is hot, dip each cauliflower in the prepared batter and drop carefully in the hot oil. You can add 4-5 or more pakoda at a time depending on the size of your kadhai (fryer) and the amount of oil you are using.
Fry till the pakodas are golden brown all over.
Turn the pakoras once in a while so that they will be fried evenly.
Remove from oil after draining well.
Fry all the pakoda in the same way.

Serve hot by itself or with your favorite chutney or chili sauce or tomato ketchup.

Tips

Wash the cauliflower pieces well in hot or warm water. This will remove any dirt as well as insects if any.
Adding cauliflowers to salted hot water is optional. The florets get cooked when deep fried anyway.
But do wash them well before using.
Adding just salt and red chili powder makes the basic pakoda batter tasty too. Other spices are optional.
Instead of hot oil, you may add a pinch of soda bi carb to the batter just before frying pakodas.