Gobi Pakora

 

Main ingredients

•  1 medium sized cauliflower (phool gobi)
• 2 cups gram flour (besan)
• ½ tablespoon Ginger Paste
  
• ½ teaspoon carom seeds (ajwain)
•  ½ teaspoon red chili powder
• ¼ teaspoon Garam Masala Powder 
• 1 pinch asafoetida powder (hing)
• 1 pinch turmeric powder (ground turmeric)
• 2 to 3 pinch baking soda (or baking powder) – optional
• water – add as required to make a thick flowing batter
• oil – any oil for deep frying
•  salt as required

For garnish and flavoring

• 1 teaspoon chaat masala to sprinkle from above
•  ½ teaspoon lemon jucice to be sprinkled (optional)
• 1 or 2 tablespoon chopped coriander leaves for garnish (cilantro)
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• INSTRUCTIONS :   In a pan, Boil enough water with salt. 
• Break or chop the cauliflower in medium sized florets. 
• Rinse them well and add them to the boiling water. 
• Switch off the flame and let the cauliflower florets be immersed in the water for 10 to 12 minutes.
•  Drain the water from the cauliflower florets. In a pan marinate the cauliflower with red chili powder, turmeric powder, ginger paste, garam masala powder. Mix very well and keep aside for 8 to 10 minutes. 
  

  Making cauliflower pakoda

  • In another bowl, make a smooth batter with the besan/gram flour, asafoetida, baking soda or baking powder, salt and water. 
  • Next add carom seeds to the batter and mix well. 
  • Heat oil in a kadai or deep fryer. You can use any neutral tasting oil with a high smoking point. 
  • Take each marinated cauliflower and dip in the batter. 
  • Coat each floret evenly with the batter and add them carefully in the medium hot oil. 
  • When one side becomes slightly crisp and the batter firms up then turn over with a slotted spoon and continue to fry the other side. 
  • Fry till the cauliflower fritters are crisp and golden evenly. You will have to turn the pakora a couple of times for even frying. 
  • With a slotted spoon remove the pakoda and drain as much oil as possible. Then keep them on paper towels to remove excess oil. 
  • Serve the cauliflower pakoda hot or warm with any green chutney or sauce, sprinkled with chaat masala, lemon juice and chopped coriander leaves To Lord 

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