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    Home » Recipe Course » Appetizers & Snacks

    Gobi ke pakode (Cauliflower Pakora)

    February 16, 2023 . By Meeta Arora . Leave a Comment | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe
    Easy gobi ke pakora
    Easy gobi pakora recipe

    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!

    Gobi ke pakode with mint cilantro chutney in a white plate

    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!

    Jump to:
    • What Are Cauliflower Fritters/ Gobi Pakora?
    • Gobi Pakora Ingredients
    • How To Make Cauliflower Pakoda
    • Pro-Tips
    • What To Serve With Cauliflower Pakora?
    • Commonly Asked Questions
    • More Indian Appetizer Recipes
    • Cauliflower Pakora (Gobi ke Pakode)

    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.

    For an air fryer cauliflower recipe, check out my Tandoori Gobi and Aloo Gobi recipe. And if you love soup, here is Turmeric Cauliflower Soup.

    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.
    Ingredients you'll need for Cauliflower Pakora

    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.

    • Add besan in a bowl
    • All all the spices in a bowl
    • mix the batter throughly
    • Thick smooth gram flour batter for pakoras

    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.

    Cauliflower florets with spices to make pakora

    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.

    • Dipping Cauliflower in batter
    • Fry cauliflower fritters in kadai

    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.

    • Cauliflower Pakora in a white plate
    • Pressing Gobi Pakora

    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.

    • Deep fried gobi pakoras in a kadai
    • Fried cauliflower pakoras are ready

    6) Serve the gobi pakora hot or warm with Indian green chutney or tomato ketchup. Sprinkle some chaat masala, and enjoy!

    Spicy Cauliflower Pakoras with green and tamarind chutney on the side

    Pro-Tips

    • 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.
    Gobi ke pakode in a hand

    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!

    Gobi pakoras with green chutney

    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
    Tried this recipe?Give a rating by clicking the ★ below
    golden brown cauliflower pakora with green chutney on the side

    Cauliflower Pakora (Gobi ke Pakode)

    Meeta Arora
    These golden-brown, crisp cauliflower pakora are coated in an Indian-style spiced batter. They make a wonderful appetizer or snack to share when paired with green chutney or ketchup.
    5 from 2 votes
    Print Save Saved! Pin
    Servings: 4
    Calories: 141
    Course: Appetizer, Snack
    Cuisine: Indian, North Indian
    Diet: Gluten-free, Vegan
    Method: Stovetop
    Prep Time: 10 mins
    Cook Time: 15 mins
    Total Time: 25 mins

    Ingredients
     
     

    • 3 cup Cauliflower cut into thin florets
    • Oil for frying

    Spices for cauliflower

    • ½ teaspoon Salt
    • ½ teaspoon Kashmiri red chili powder
    • ¼ teaspoon Cumin Powder
    • ½ teaspoon Chaat Masala

    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

    For serving

    • ½ teaspoon Chaat Masala optional
    • Mint Cilantro Chutney
    • Tamarind Chutney
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    Instructions
     

    • 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!

    Video

    Notes

    Batter 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.
    Rice flour: 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.
    Batter consistency: 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. 
    Spicing the potatoes: This step is optional, but I find the pakoras are even tastier with the extra spices. 

    Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Calories: 141kcalCarbohydrates: 22gProtein: 8gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 633mgPotassium: 498mgFiber: 5gSugar: 5gVitamin A: 166IUVitamin C: 36mgCalcium: 36mgIron: 2mg
    Keyword cauliflower fritters, cauliflower pakora, gobi ke pakode, gobi pakora
    Tried this recipe?Share your photo and tag @PipingPotCurry or #pipingpotcurry

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    Meeta Arora of Piping Pot Curry

    I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. Here you will find easy & delicious recipes using Instant Pot & Air Fryer.

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