How to make Pudinewale Pichke Gobhi Ke Pakode -
Crisp cauliflower pakode flavoured with fresh mint.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Cauliflower (फूलगोभी), Turmuric Powder
Cuisine : Punjabi
Course : Snacks and Starters
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For more recipes related to Pudinewale Pichke Gobhi Ke Pakode checkout Vegetable Tempura, Gobhi Angar, Gobhi ke Pakode, Cauliflower Popcorns . You can also find more Snacks and Starters recipes like Macher Kochuri Soya Sprout Vada Fresh Spring Roll Wrappers Cheesy Crispy Pita-SK Khazana
Pudinewale Pichke Gobhi Ke Pakode 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 : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Pudinewale Pichke Gobhi Ke Pakode Recipe
Cauliflower separated into florets 1 medium
Turmuric Powder to taste
Turmeric powder 1/2 teaspoon
Gram flour (besan) 5 tablespoons
Red chilli powder 1 teaspoon
Carom seeds (ajwain) 1/4 teaspoon
Rice flour 1 tablespoon
Dried mango powder 1/2 teaspoon
Fresh mint leaves 15-20
Chaat masala 1 teaspoon
Green olives 4 teaspoons
Eggless mayonnaise 4 tablespoons
Method
Step 1
Put cauliflower florets in a bowl full of water, add salt and ¼ tsp turmeric powder and cook in microwave for 3-4 minutes. Heat sufficient oil in a pan.
Step 2
Mix gram flour, salt, remaining turmeric powder, ½ tsp red chilli powder, carom seeds, rice flour, dried mango powder in a bowl. Add sufficient water and whisk to a thick and smooth batter.
Step 3
Take the bowl with cauliflower out of the microwave and drain them well. Put cauliflower florets in the batter and mix. Chop mint leaves finely and add to the cauliflower mixture and mix well.
Step 4
Put the cauliflower florets in the hot oil, taking care that each floret is separate and deep fry, turning them from time to time to ensure even cooking.
Step 5
Deep fry till half done and drain them on tissue papers. Place more tissue papers over them and press lightly. This way excess oil is absorbed by the tissue papers and the pakodas are slightly pressed.
Step 6
Mix chaat masala with the remaining red chilli powder and mix well. Arrange the pakodas in a baking dish and sprinkle this over them. Keep the dish in preheated oven and cook them further at 180°C for 10-15 minutes.
Step 7
Put sliced green olives in a bowl. Add eggless mayonnaise and mix well. Serve the pakodas hot with this olive-mayonnaise dip.
Nutrition Info
Calories : 414 Kcal
Carbohydrates : 16.2 gm
Protein : 57.1 gm
Fat : 16.2 gm
Other : 13
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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.
