Gobi Pakora, or crispy cauliflower fritters, is a beloved Indian street food snack, renowned for its irresistible crunch and flavorful spices. These golden-brown delights offer a delightful blend of textures – the tender cauliflower florets encased in a vibrant, spiced batter, creating a satisfying contrast with every bite. The simple yet effective spice blend, usually featuring turmeric, chili powder, and coriander, adds a depth of flavor that elevates this humble snack to something truly special. It's the perfect accompaniment to a cup of chai or a refreshing beverage, and equally satisfying as a standalone snack.
This recipe takes you on a journey to recreate the authentic taste of village-style Gobi Pakora, focusing on achieving that perfect crispy exterior without compromising the soft interior of the cauliflower. Ready to transform simple cauliflower into an extraordinary culinary experience? Let's dive into the step-by-step process and create some unforgettable Gobi Pakora.
Tools Needed
- Bowl
- Frying Pan
Ingredients
- Cauliflower
- Besan (Gram Flour)
- Spices
- Water
- Oil
Step-by-Step Instructions
Step 1. Prepare the Cauliflower and Batter
- Chop the cauliflower into bite-sized florets.
- In a bowl, combine the gram flour, spices (adjust to your taste), and enough water to form a smooth batter. The consistency should be slightly thicker than pancake batter.
Step 2. Coat and Fry the Pakoras
- Dip each cauliflower floret into the batter, ensuring it's fully coated.
- Heat oil in a frying pan. Carefully add the battered cauliflower florets to the hot oil. Fry until golden brown and crispy, turning occasionally.
Step 3. Drain and Serve
- Remove the pakoras from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- For extra crispy pakoras, let the batter rest for 10-15 minutes before frying.
- Adjust the amount of spices to your preference.
- Don't overcrowd the pan while frying. Fry in batches to ensure even cooking and crispiness.
Nutrition
- Calories: 200-250
- Fat: 12-15g
- Carbs: 20-25g
- Protein: 5-7g
FAQs
1. Can I make the batter ahead of time?
It's best to make the batter just before frying for the crispiest pakoras. Pre-made batter can get soggy.
2. What if my pakoras are not crispy?
Make sure your oil is hot enough (it should sizzle when you add a small piece of batter) and don't overcrowd the pan. Also, ensure the cauliflower is completely dry before coating.
So there you have it – your very own batch of crispy, flavorful Gobi Pakoras, ready to be enjoyed! This simple recipe delivers a taste of authentic Indian street food, perfect for sharing with friends and family. Now go forth and conquer those cauliflower cravings!