How to make Gobhi ke Pichke Pakore -
Tasty fried marinated cauliflower fritters made with gram flour and a blend of spices. Enjoy the taste of these crispy and yummy gobhi ke pakore with a cup of hot masala chai.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cauliflower florets (फूलगोभी के छोटे फूल ), Dried mango powder
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Gobhi ke Pichke Pakore checkout Tandoori Gobhi Masala - SK Khazana. You can also find more Snacks and Starters recipes like French Fries - SK Khazana Feta Rocher Oats Tikki Aloo Keema Chop
Gobhi ke Pichke Pakore Recipe Card
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.
Prep Time : 21-25 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Gobhi ke Pichke Pakore Recipe
Cauliflower florets 200 grams
Dried mango powder 1 teaspoon
Red chilli powder 1 teaspoon
Turmeric powder 3/4 teaspoon
Lemon juice 1 tablespoon
Salt to taste
Gram flour 1 1/2 cups
Rice flour 1/2 cup
Carom seeds 1 teaspoon
Oil to deep fry
Method
Step 1
Take cauliflower florets in a bowl, add dried mango powder, red chilli powder, ¼ teaspoon turmeric powder, lemon juice and salt and mix well.
Step 2
To make the batter take gram flour in another bowl, add rice flour, remaining turmeric powder, salt, carom seeds and sufficient water and whisk into a thick and smooth batter. Rest the batter for 15 minutes.
Step 3
Heat sufficient oil in a kadai. Dip each floret in the batter, slide into hot oil and deep-fry till half done. Drain on absorbent paper.
Step 4
Allow to cool for a few minutes. Press each pakoda with the back of a katori till flattened.
Step 5
Heat oil again, slide in the flattened pakode and deep-fry again till golden and crisp. Drain on absorbent paper.
Step 6
Arrange them on a serving platter and serve hot with tomato ketchup.
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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.
