Cauliflower Pakoda | Gobi Pakoda| Crispy Fried Cauliflower

Cold weather calls for something hot, something crispy, something fried and something tasty. Although I don’t deep fry stuff very often, I love treating the husband to his favorites and this happens to be one such recipe. Cauliflower mixed with different flours and minimal spices – deep fried in oil makes a perfect snack, especially during tea time. Sometimes, I make this as a side for our one pot lunches – like sweetcorn capsicum rice, spring onion sweetcorn rice, peas pulav and such. The same recipe can be made using mixed vegetables as well as babycorn. This recipe ensures fail-proof crispy treats in no time at all. So, with no further ado – lets go to the recipe.

To make Cauliflower Pakoda | Crispy Fried Cauliflower

Servings: 2
Time: 20 mins
Difficulty: Easy
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What I used –

Cauliflower Florets, 1.5 to 2 cups (florets cut small)
Maida/All-Purpose Flower, 3 tbsp
Corn Flour, 3 tbsp
Rice Flour, 1 tablespoon (optional)
Ginger Garlic Paste, ½ tsp
Red Chilli Powder, ½ tsp
Garam Masala Powder, ¼ teaspoon (optional)
Salt, as required
Water, few tbsp
Oil, for deep frying

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How I made –

1. Cut the Cauliflower into small bite sized florets. Blanch them in hot water to remove any worms/impurities. Drain the water completely and put them into a bowl. Add all the flours – maida, corn flour and rice flour. Add salt, red chilli powder, garam masala powder and ginger garlic paste. Mix well. The flours should coat the florets well. Add a couple of tablespoon of water if its too floury/thick.

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2. Meanwhile, heat oil for deep frying in a deep pan/kadai. Once the oil is hot, set the flame on medium and gently drop a few florets in to the oil. Fry until golden brown on medium flame. Remove onto a tissue. Repeat the same with rest of the cauliflower florets.

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3. Serve as a snack with sauce of your choice or as a side with any rice/noodle dishes.

Note –

Make sure the flours coat all the florets equally. If the florets look too dry, add few tablespoon of water.
If the oil is too hot, the cauliflower florets would not cook in time. If the oil is not hot enough, the florets would absorb too much oil.
Tastes great when served hot.