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    Home » Quick-n-Easy » Quick Snack Recipes

    Cauliflower Pakoda | Gobi Pakoda| Crispy Fried Cauliflower

    Published: Dec 24, 2015 by Ramya · 8 Comments

    1 shares
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    CH_DSC_0675_7

    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.

    CH_DSC_0716_8

    To make Cauliflower Pakoda | Crispy Fried Cauliflower

    • Servings: 2
    • Time: 20 mins
    • Difficulty: Easy
    • Print

    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

    CH_DSC_0673_6

    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.

    prep1

    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.

    prep2

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

    CH_DSC_0716_8

    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.

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    1. Prachee

      December 24, 2015 at 12:40 pm

      Looks like crispy cauliflower We had at some place.. 🙂

      Reply
    2. Love Served Daily

      December 26, 2015 at 1:18 am

      Looks yummy

      Reply
    3. Vajeea

      December 27, 2015 at 12:00 am

      I love gobhi pakoras! they look so crispy n yummy!

      Reply
    4. Lynz Real Cooking

      December 27, 2015 at 5:37 pm

      yumm this sounds so good!

      Reply
    5. Chitra Jagadish

      December 28, 2015 at 5:03 am

      Yummm.... Apt for the weather. ...

      Reply
    6. srividhya

      December 28, 2015 at 10:40 am

      yumm.. Perfect for this winter weather

      Reply
    7. Traditionally Modern Food

      December 29, 2015 at 5:23 am

      It s drizzling here can I have some pls

      Reply

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    Welcome

    Ramya-CookingFromHeart

    Hi! I am Ramya, the face and voice behind Cooking from Heart 🙂 I was born in Andhra Pradesh, brought up in Chennai and currently living in Bangalore. My food is an amalgamation of the different exposures I have had in my life. More about me →


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