Gobi Pakora Recipe – Crisp And Tender – Pics
Gobi Pakora is member of Indian pakora family. Our tried and tested easy recipe for making crisp and market style Gobi pakoda quickly in your kitchen.
Maahi Gupta Updated 13 Jul, 22
Gobi Pakora Recipe – Crisp And Tender – Pics
Gobi Pakora is member of Indian pakora family. Our tried and tested easy recipe for making crisp and market style Gobi pakoda quickly in your kitchen.
Ingredients to marinate Cauliflower Florets
- 15 Number Cauliflower (Florets (small size – each 2 Inch in height))
- 3 Number Green Chili (Chopped (Each 3 Inch in height))
- 4 Pinch Asafoetida (Hing)
- 3/2 Tsp Coriander Powder
- 1 Tsp Mango Powder
- 1 Tsp Red Chili Powder
- 3/4 Tsp Salt
- 2 Tbsp Oil
Ingredients to make Gram Flour mixture
- 1/2 Tsp Salt
- 1 Cup Gram Flour (Besan)
- 1/4 Cup Semolina (Suji)
- 1/2 Tsp Red Chili Powder
- 3/2 Cup Water
- 2 Cup Oil (or enough to fill up pan for deep frying)
Marinating Gobi (Cauliflower)
- Take Cauliflower florets in a bowl. Add Salt, Red Chili Powder, Coriander Powder, Mango Powder, Asafoetida, Garam masala and Green Chilies. Mix well.
- Add 2 Tbsp of Oil and mix it well with florets. This will help the spices to wrap around the florets completely.
- Lets keep them aside for marination till the time we get our Besan paste ready.
Preparing Besan paste
- Take Gram flourBesan and Semolina in a bowl. Add Salt and Red chili powder. Mix once.
- Add Water gradually to make a smooth paste.
- I have used 1+1/4 cup of water to make this besan mixture for pakoras.
- Make sure there are no lumps in the mixture.
- Besan mixture is ready to use. Keep it aside.
Frying the crispy Gobi Pakoras Ist shot
- To fry the Gobi pakora, add Oil in a frying pan. Oil quantity should be enough to deep fry the pakoras.
- Heat Oil on high flame for about 3-4 minutes.
- By this time, Gobi would have marinated and we are now ready for frying. After 4 minutes, dip the Gobi floret in the Besan mixture completely.
- Add it carefully in the hot Oil and fry until they turn golden brown from all sides.
- Keep the stove on high flame while frying pakoras.
- When they turn golden brown in color, take them out and keep on the paper towel/napkin. Paper napkin would soak any extra Oil on the skin.
Frying the crispy Gobi Pakoras IInd shot
- No, they are still not ready. There is an extra step that we do at this point.
- Press the pakora with the flat surface bowl to break it open.
- Now, add these pressed pakoras again in hot Oil and fry them again on high flame until they achieve golden brown color from all sides. This is done to fry the Gobi floret as well.
- Once done, take them out from Oil and keep them on paper towel/napkin again.
- The crispy and spicy pakoras are now ready to serve.
- The Gobi pakora can be half fried and stored for about 1-2 days in a refrigerator. It needs to be fried again before serving. This is exactly what the street side or the market pakora vendors do.
- You can refrigerate them after full frying as well for up-to 1-2 days. But, you would need to either re-fry them a BIT for heating. Re-frying these pakoras after 1 full frying is not recommend as it tends to fill extra Oil inside. I would favor Microwave heating here.
- Serve the pakora with green Coriander chutney or Amchoor chutney. The one you see in the pictures is Amchoor chutney.
