Cauliflower Fritters – Gobi da Pakoda recipe2014-01-29
- Servings : 5-6
- Prep Time : 5m
- Cook Time : 10m
- Ready In : 20m
Indian snacks have a variety of fritters called Bhajiya or Pakoda in Hindi and Bhaji in Marathi.
Essentially made by dipping different kinds of vegetables in a besan (chickpea) batter, they are deep fried and served at teatime or on the side.
While onion pakodas are most commonly made, cauliflower pakodas make a appearance in winter when plenty of cauliflowers flood the market.
This recipe is from North India.
- Cauliflower- 1 medium, about 1 1/2 cup florets
- Turmeric powder- 1/4 tsp
- Chilli powder- 1/4 tsp
- Salt- to taste
- Ginger grated, 1 tsp
- Hing- 1 pinch
- Besan- 1/2 cup
- Water- about 1/4 to 1/2 cup
- Soda bicarb- 1 pinch (optional)
Break cauliflower into medium sized florets and boil with a pinch of salt for 5 minutes till partially cooked. Drain on absorbent paper.
Heat oil in a wok.
Meanwhile in a bowl mix besan, chilli powder, turmeric powder, salt, grated ginger & a pinch of asafoetida (hing). Hing is excellent for digestion and is usually used while cooking cruciferous vegetables.
Add enough water to make a batter, thick enough to coat the cauliflower florets when dipped.
Add 2 tsp of hot oil to the besan mixture. this helps the pakodas (bhajis) to crisp up. Add 1 pinch of soda bicarb (optional).
Dip the florets one by one into the batter and put into the hot oil from the side carefully.
Fry for about 5 minutes till done. Drain excess oil on an absorbent paper.