Cauliflower Pakoda | How to make Gobi Pakora

Ingredients

Main ingredients

• 1 medium sized cauliflower (phool gobi)
• 2 cups gram flour (besan)
• ½ tablespoon ginger garlic paste
• ½ teaspoon carom seeds (ajwain)
• ½ teaspoon red chili powder or cayenne pepper or paprika
• ¼ teaspoon garam masala
• 1 pinch asafoetida powder (hing)
• 1 pinch turmeric powder (ground turmeric)
• 2 to 3 pinch baking soda (or baking powder) – optional
• water – add as required to make a thick flowing batter
• oil – any high smoking neutral flavored oil or mustard oil for deep frying
• rock salt (edible and food grade) or regular salt as required

For garnish and flavoring

• 1 teaspoon chaat masala – to sprinkle from above
• ½ teaspoon lemon juice – to be sprinkled, optional
• 1 or 2 tablespoon chopped coriander leaves for garnish (cilantro)

Steps

Preparation

1. Bring enough salted water to a boil in a pan.
2. Break or chop the cauliflower into medium florets.
3. Rinse the florets well and put them into the boiling water.
4. Turn off the heat and leave the florets immersed for 10 to 12 minutes.
5. Drain the florets and put them in a pan with the red chili powder, turmeric, ginger-garlic paste and garam masala. Mix thoroughly to marinate, then set aside for 8 to 10 minutes.

Making cauliflower pakoda

1. In another bowl, make a smooth batter from besan or gram flour, asafoetida, baking soda or baking powder, salt and water.
2. Mix the carom seeds into the batter thoroughly next.
3. Heat the oil in a kadai or deep fryer; any neutral-tasting oil with a high smoking point can be used.
4. Dip each marinated cauliflower floret into the batter.
5. Coat every floret evenly and carefully lower them into medium-hot oil.
6. When the first side is slightly crisp and the batter has firmed, turn it with a slotted spoon and continue frying the other side.
7. Fry to an evenly crisp, golden result, turning the pakoras a couple of times for even frying.
8. Lift out with a slotted spoon and drain as much oil as possible, then put on paper towels to remove excess oil.
9. Serve hot or warm with any green chutney or sauce, sprinkling with chaat masala, lemon juice and chopped coriander leaves. They may also be eaten with roti or stuffed between bread slices or dinner rolls.