Gobi Pakora – Indian #GlutenFree Cauliflower Fritters

Thank you for sharing!

Last Updated on December 14, 2020 by Chef Mireille

Gobi Pakora

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!

Pakora Recipes

Plantain Pakora

Okra Pakora

Manipuri Fish Pakora

 

Gobi Pakora LR 2

 

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!

Gobi Pakora LR 1

 
 

Gobi Pakora
Print Recipe Pin it for later!
No ratings yet
SAVE THIS RECIPE

Gobi Pakora

Servings: 4

Ingredients

  • 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

Instructions

  • 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.
Did you make this recipe? Let me see!Tag me on Instagram @chefmireille so I can see yours!
Is this recipe on my You Tube channel?Find out and subscribe to my channel here!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#38

Do you know anyone else who likes learning about international food, culture, history and travel? Bring them over here to join the party! Don’t forget to use those share buttons!
Start Here to find out how the Schizo Chef can help you with your cooking, travel and other needs!
If you like this recipe, PLEASE LEAVE A COMMENT & SUBSCRIBE!

Thank you for sharing!

Join the Global Kitchen Travels community!

Sign up for updates!

Thanks! Keep an eye on your inbox for updates.

Reader Interactions

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.