Last Updated on May 19, 2020 by Chef Mireille
Gobi Pakora – Indian #GlutenFree Cauliflower Fritters – These #vegan Indian fritters are the perfect snack for parties. Once you start…you won’t be able to stop!
I used to really HATE cauliflower until I discovered all the variety of foods that are made with cauliflower in Indian cuisine. Now it has become one of my favorite vegetables, but don’t try to give me plain raw or blanched cauliflower on a crudite platter. I still can’t grasp the content of people willingly eating raw cauliflower, but cooked with delicious Indian spices and I think you will also become a cauliflower lover!
Here is the one of the most popular Indian snack foods, pakora. Pakora, also sometimes spelled as pakoda, can be made with any variety of vegetables dipped in a spiced, chickpea batter and deep fried. Although not as popular, they can also be made with meat such as chicken or fish.
They make the perfect #glutenfree #vegan snackl It’s like India’s interpretation of tempura. In this version, I’ve used cauliflower. Of all types of pakoda, cauliflower will always have a special place in my heart because it was the very first pakora I ever made. I have now become a pakoda lover and have made many different kinds in the last 2 years, since my initiation into pakoda making.
Check out some of my other pakora recipes!
Some pakoras have very thick batters, but I prefer this thin batter version, making the pakora healthier and maintaining more of the natural vegetable.
With your favorite chutney, these are scrumptious and so hard to resist. You really won’t be able to stop munching on these addictive fritters!
- 1 head of cauliflower florets removed
- 1 cup besan chickpea flour
- 2 teaspoons rice flour
- 1 teaspoon red chile powder
- 1/4 teaspoon salt
- 1/2 teaspoon garam masala
- 1/2 teaspoon ginger paste
- 1/2 teaspoon garlic paste
- 3/4 cup plus 2 tablespoons water
- oil for frying
- 2 tablespoons ghee for frying
- Heat ghee and enough oil for deep frying.
- In a bowl, combine besan, rice flour, chile, salt, garam masala, ginger paste and garlic paste.
- Stir to combine.
- Add water and whisk well to make a smooth batter.
- Place cauliflower florets in the batter and toss well until they are evenly coated with the batter.
- Lift the florets out individually and place in the hot oil.
- Fry until golden brown on all sides.
- Remove to a paper towel lined plate to remove any excess oil.
- Serve with your favorite chutney.