Gobi Fritters/Cauliflower Pakoda-How to make Gobi Pakoda

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Gobi Fritters/Cauliflower Pakoda – How to make Gobi Pakoda

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Serving Size: 2

Ingredients

  • 1 cup Cauliflower Florets
  • 4 sp Besan/Gram Flour
  • 2 sp Rice Flour
  • 1 Green Chilli finely chopped
  • 1 sp grated Ginger
  • 1/2 sp crushed Coriander Seeds
  • 1/2 sp Red Chilli Powder
  • 1 pinch Turmeric Powder
  • 1 pinch Cooking Soda
  • chopped Coriander Leaves
  • chopped Curry Leaves
  • Oil for deep fry
  • For Garnishing :
  • 5 Fried Green Chillies
  • few Fried Curry Leaves

Instructions

  1. Cut the cauliflower into small florets, wash well and boil them in salt( little salt) water for 5 mins , then drain and cool.
  2. In a mixing bowl mix all ingredients together (except oil & cooked florets) then add 1 sp hot oil and mix well.
  3. Now add enough water to it and prepare a thick batter, then add in cooked florets and mix everything well.
  4. Heat oil in a kadai, when hot take small portion of the cauliflower besan mixture and drop them in the hot oil.
  5. Deep fry them on medium heat until golden brown in color then remove from the kadai and place them onto a paper towel to drain excess oil.
  6. Repeat the same process with the remaining batter, in the same oil fry some curry leaves and slit green chillies for garnishing.
  7. Now cauliflower/gobi pakoda is ready, garnish with fried green chillies, curry leaves and serve hot with tomato ketchup.
http://www.sivaniskitchen.com/2016/10/cauliflower-pakoda-gobi-fritters-how-to-make-gobi-pakoda.html

New Picture

Cut the cauliflower into small florets, wash well and boil them in salt( little salt) water for 5 mins , then drain and cool.

New Picture (1)

In a mixing bowl mix all ingredients together (except oil & cooked florets) then add 1 sp hot oil and mix well.

New Picture (2)

Now add enough water to it and prepare a thick batter, then add in cooked florets and mix everything well.

New Picture (3)

Deep fry them on medium heat until golden brown in color then remove from the kadai and place them onto a paper towel to drain excess oil.

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Now cauliflower/gobi pakoda is ready, garnish with fried green chillies, curry leaves and serve hot with tomato ketchup.

 

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