How to make Gobhi ke Pakode Recipe - These unique cauliflower pakodes are simply irresistible.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Cauliflower (फूलगोभी), Oil (ऑइल)

Cuisine : Punjabi

Course : Snack

Gobhi ke Pakode

Hindi: phool gobhi
Till a few years ago, cauliflower used to be a vegetable that is only available during winter but of late cauliflower is available year around especially in big cities. Referred to as the aristocrat of the cabbage family, the flowers are also eaten raw at times. While buying, look for fresh cauliflowers with compact white heads and green fresh looking leaves. Avoid and reject any loose or spread out heads – they are a sure sign of over maturity.

For more recipes related to Gobhi ke Pakode checkout Vegetable Tempura . You can also find more Snack recipes like Pizza Sandwich, Corn Korma Sev Puri, Cheese And Dill Canapes, brinjal friters with tangy sauce. Or try out these recipes from Punjabi Cuisine like Plum Phirni, Masalewale Chaampan, Maa Chole Di Dal, Til Mil Paneer.

Gobhi ke Pakode Recipe Card

Gobhi ke Pakode
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Prep Time : 6-10 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Gobhi ke Pakode

  • Cauliflower florets separated 1 medium

  • Oil for deep-frying

  • Gram flour (besan) 1 cup

  • Red chilli powder 1 teaspoon

  • Carom seeds (ajwain) 1/2 teaspoon

  • Soda bicarbonate 1/4 teaspoon

  • Salt to taste

  • Dried mango powder (amchur) 1 teaspoon

  • Black salt 1/2 teaspoon

  • Chaat masala 1 tsp + for sprinkling

  • Green chutney 5 tablespoons

  • Juice of ½ lemon

Method

Step 1

Heat sufficient oil in a kadai.

Step 2

Whisk together gram flour, ½ tsp red chilli powder, carom seeds, soda bicarbonate, salt and sufficient water to make a thick and smooth batter. Rest the batter for some time.

Step 3

Deep-fry the cauliflower florets in hot oil till half done. Drain on tissue papers. Squeeze between tissue papers to remove excess oil and place them in a bowl.

Step 4

Sprinkle the remaining red chilli powder, dried mango powder, black salt, chaat masala. Add green chutney, salt, lemon juice and mix well.

Step 5

Dip the cauliflower florets in the batter and deep-fry till golden and crisp. Drain on absorbent paper.

Step 6

Transfer onto a serving plate.  Sprinkle chaat masala and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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