These golden-brown, crisp Gobi ke pakode are coated in an Indian spiced gram flour batter. These Cauliflower Pakoras make a wonderful appetizer or snack to share when paired with green chutney or ketchup!
Craving for a quick savory snack? Then here's an easy fix for your hunger pangs! Gobi ke pakode is a delicious snack recipe you can make for your family anytime. This pakoda recipe is a simple dish made with cauliflower, gram flour, and just a few spices.
Growing up we enjoyed a variety of pakora's. Whenever it would rain, which it rained very often in Mumbai, it was the day for pakoras and chai.
My mom would make a variety of pakoras - aloo pakora, paneer pakora, baingan pakora, onion bhajiya and of course, gobi pakora. Some days it would be the maharashtrain favorite sabudana vada. Now I want my daughters to enjoy the same 🙂
This delicious fritter recipe can be made quickly when you have unexpected guests. Enjoy!
What Are Cauliflower Fritters/ Gobi Pakora?
Spicy Cauliflower Pakoras are classic gram flour battered, deep-fried Indian fritters ideal for gloomy and chilly weather. These fritters are also gluten-free and vegan.
Pakoras are a must in India during monsoons! A garma- garam (steaming hot) cup of ginger/ masala chai with pakoras is the perfect combo on a misty-rainy day.
Gobi Pakora Ingredients
- Cauliflower: Use fresh cauliflower for the best-tasting pakoras. Wash and cut into small bite-sized florets. Make sure the florets are even in size.
- Gram flour (besan): You can easily buy it from your local Indian grocery store or other big supermarkets.
- Spices: Kashmiri red chili powder, coriander powder, turmeric powder, and ground cumin are some spices you will need for this recipe. Am sure you already have these at home.
- Salt: As per taste
- Chaat Masala: This adds an amazing kick to the pakodas. You can buy chaat masala at the Indian grocery store or on Amazon.
- Oil: Use any vegetable oil of your choice for deep frying.
How To Make Cauliflower Pakoda
Go ahead and try this simple and quick recipe. You will not be disappointed.
1) Add batter ingredients to a bowl, including besan and spices. Add little water as needed to make a thick flowing batter. Let it rest for 10-15 minutes.
Pro-tip: In case you are in a hurry, and don't have time to let the batter rest, add a pinch of baking soda to the batter. This will make the pakoras crunchy.
2) Separate cauliflower to florets. Cut them into large flat florets. Don't chop them too small. Sprinkle the spices - salt, Kashmiri red chili powder, cumin powder and chaat masala. Mix well.
3) Heat oil in a Kadai or deep fryer on medium-high flame. You can use any neutral-tasting oil with a high smoking point. I use canola oil for frying.
To coat each side, take each cauliflower floret and dip it in the batter. Add them carefully to the oil.
4) Stir the pakoras and take them out on a plate when they are half done and about yellow in color. Press each pakora with the bottom of a flat bowl. Then transfer them back to the frying pan. This helps ensure the pakoras cook well from the inside and makes them crunchier.
5) Fry till the cauliflower fritters are golden and crisp on all sides. Use a slotted spoon to turn them a few times while they cook evenly. Using a slotted spoon, remove the pakoras and transfer them to a plate lined with a paper towel to drain excess oil.
6) Serve the gobi pakora hot or warm with Indian green chutney or tomato ketchup. Sprinkle some chaat masala, and enjoy!
- Cauliflower florets should not be large as they will not cook properly.
- The gobi absorbs flavor better when marinated with the spices and allowed to rest.
- The batter can also include carom seeds (ajwain) to prevent bloating.
- Traditionally, the batter is made with only gram flour. However you can add 1-2 tablespoons of rice flour as this makes the pakoras crunchy, while keeping them gluten-free.
- Make a thick flowing consistency batter. If the batter is too thin, it will absorb too much oil while frying. If the batter is too thick, then the pakoras will be doughy and won't taste as good.
- You can also add some chopped green chili and coriander leaves to the batter to enhance the flavor.
What To Serve With Cauliflower Pakora?
These delicious bites are excellent as a finger food but are also delicious appetizers or with a curry.
Gobi ke pakode like other pakoras tastes amazing with chutneys and dips such as green chutney, tamarind chutney or garlic yogurt dip. If you do not have any chutney handy, then the humble tomato ketchup always comes to the rescue.
These piping hot and spicy pakoras make a great pair with yogurt dip or raita.
Chai and pakora is the perfect irresistible tea time combo!
Commonly Asked Questions
Are Pakoras Gluten-Free?
If you enjoy gobi ke pakode and are gluten-free, you are in luck! As we have learned above, they are made with gram/ chickpea flour (besan), which is naturally gluten-free.
And if you are celiac or allergic to gluten, and eating out, always check with the restaurant staff if they're made with gluten-free ingredients. Rice flour and buckwheat flour are gluten-free flours that can be used instead.
However, if you buy from a grocery store, there's a chance that they'll use a cheaper alternative, such as wheat flour, instead of gram flour. The pakora will no longer be gluten-free if this is the case. Also, some recipes use asafoetida (hing), which can have gluten. This is why you should always read the ingredients label, whether you think something is gluten-free.
Do I cook/ blanch the cauliflower before making pakoras?
Some people like to steam or briefly blanch the cauliflower in boiling water. It expedites the cooking process and removes the raw cauliflower smell. However, I don't like the taste once they've been blanched, so I prefer using raw cauliflower, and that's how my mom makes it!
In this recipe, we are pressing the cauliflower and double frying it, which makes sure they are perfectly cooked inside and crunchy.
How Do You Keep Pakora Crunchy?
Pakoras are a popular snack, but keeping them crunchy and crispy for an extended period of time can be a bit challenging. Here are a few tips and tricks on how you can do this -
- Adding rice flour helps make the pakoras crispy as it doesn't soak much oil, unlike besan.
- Use ice-cold water to prepare the batter. This also prevents oil absorption.
- Fry the pakoras in a heavy-bottomed pan or Kadai to maintain the temperature.
- Double frying the pakoras definitely makes them crispier!
- We typically place the pakoras on a paper towel after frying them. However, as steam gathers beneath them, this makes them soggier. Transferring them to a wire mesh rack is the best way to keep them crisp for an extended period of time.
Can I make these cauliflower pakoras ahead of time?
The double fry method in this recipe helps if you want to prep the pakoras ahead for a party or event.
You can prepare and initial fry the pakoras till they are half done, and store them for up to a day in the refrigerator. Then when ready to serve, you can quickly fry them till they are golden and crispy.
If making in large quantities, you can also keep them warm in the oven heated to 250°F /120°C to keep them warm for up to an hour.
More Indian Appetizer Recipes
- Paneer Tikka
- Tandoori Chicken Wings
- Paneer Puffs
- Air Fryer Cauliflower with Cilantro Yogurt Sauce
- Besan Chilla
Cauliflower Pakora (Gobi ke Pakode)
- 3 cup Cauliflower cut into thin florets
- Oil for frying
Spices for cauliflower
For Gram Batter
- 1 cup Gram flour (Besan)
- ½ teaspoon Salt adjust to taste
- ½ teaspoon Coriander powder (Dhaniya powder)
- ¼ teaspoon Ground Turmeric (Haldi powder)
- ½ teaspoon Kashmiri red chili powder adjust to taste
- ½ teaspoon Ground Cumin (Jeera powder)
- ½ teaspoon Chaat masala
- ⅓ cup Water plus more as needed to make the batter
- In a bowl, add all the batter ingredients including besan and spices. Add little water as needed to make a thick flowing batter. Let it rest for 10-15 minutes. (See notes if you have less time)
- Separate cauliflower to florets. Cut them into large flat florets. Don't chop them too small. Sprinkle the spices for cauliflower - salt, Kashmiri red chili powder, cumin powder and chaat masala. Mix well.
- Heat oil in a kadai or deep fryer on medium-high flame. You can use any neutral tasting oil with a high smoking point.Take each cauliflower floret and dip in the batter evenly to coat each side. Add them carefully in the medium hot oil.
- Stir the pakoras and take them out on a plate when they are half done, and about yellow in color. Press each pakora with the bottom of a flat bowl. Then transfer them back to the frying pan. This helps to make sure the pakoras cook well from inside, and also makes them crunchier.
- Fry till the cauliflower fritters are golden and crisp on all sides. Use a slotted spoon to turn them few times while they cook evenly. Using a slotted spoon, remove the pakoras and transfer to a plate lined with paper towel to drain excess oil.
- Serve the gobi pakora hot or warm with Indian green chutney or tomato ketchup. Sprinkle some chaat masala, and enjoy!
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.