Gobi Pakoda

I will share with you recipe of this tasty fritters.
Pakoda can be prepared with most vegetables. Gobi pakoda is more famous in the northern part of India than the south. This maybe because cauliflower or Gobi is mostly grown in the northern states and is available in abundance. It is only off late that I started my love affair with this veggie… And I must say it is going strong.
Anyway, here comes the recipe :

1 medium sized cauliflower, cut into florets
1/2 cup besan or gram flour
1/2 cup rice flour
1 tbsp cornflour
1/2 tsp garam masala
1/2 tsp red chilli powder ( If you want more heat, feel free to increase the quantity)
1 tsp ginger paste
A pinch of cooking soda
Salt to taste
1 tbsp oil
Oil for frying

What next?
Boil 5-6 cups of water. Add a little salt. Add the cauliflower florets to this. Boil for not more than 4-5 mins. Remove from heat and drain the hot water. Run through cold water. Make sure the cauliflower is not very soft.


In a mixing bowl, take the besan, rice flour, corn flour. Also, red chilli powder, garam masala, ginger paste, soda, salt.
Heat a tbsp of oil. Add it to the bowl.


Add water little by little to make a batter for thin consistency.


Heat the oil for frying. Add in the florets to the batter. Dip them in the batter and fry it in the heated oil. Fry till it turns golden brown.


Sprinkle chaat powder liberally over the pakodas. Your Gobi pakoda is ready! Enjoy it with pudina chutney or tomato sauce.



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