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Cauliflower pakora are a traditional Indian snack or appetizer that’s both tasty and versatile. Cook up some of these fritters to start your next Indian meal or add some to your game day or party menu!

You can spice up the batter as much as you like. It can vary a bit by region, but common additions are the spice mix garam masala, curry leaves, turmeric, chili, ginger and garlic. I’ve given a milder but flavorful mix below using easier to find ingredients. But after you’ve tried them, feel free to adjust to your taste.

Culiflower pakora
Culiflower

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As I say, cauliflower pakora are one of the more popular and I’d definitely recommend them. They’re easy and addictively tasty!

You can either make them with mid-sized florets and just have roughly one per pakora, or you can make the pieces smaller and take scoops of the batter. If you use large florets, you may want to gently steam them before so that they will cook through properly.

Ingredients for gobhi pakoda:-

  • 1 cup cauliflower florets 95g, bite-sized pieces
  • ¼ cup chickpea flour 32g (also called gram flour/garbanzo flour)
  • ¼ tsp salt
  • ¼ tsp turmeric
  • ¼ tsp garlic (grated/crushed – a heaped ¼ tsp is fine)
  • ¼ tsp ginger (fresh, grated)
  • 3 tbsp water or a little more if needed

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Culiflower pakora
Culiflower pakora

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Instructions for Gobi pakoda/culiflower pakoda:-

  • Cut the cauliflower into small-ish florets so they are wither bite-sized or slightly smaller. Wash and pat dry.
  • Mix together the chickpea flour, salt, turmeric, garlic, ginger and water to make the batter. It should stick to the back of a spoon but not be so thick it doesn’t run off at all. 
  • Put the pieces of cauliflower into the batter and mix well so the pieces of cauliflower are well coated in the batter. Spoon bits in to the gaps if needed. 
  • Heat some vegetable or other flavorless oil in a small skillet/frying pan – around ⅓ in (1 cm) deep or a little more. Once it is warm at a medium heat, take spoonfuls of the cauliflower and place in the pan (generally 1-2 pieces of cauliflower in each spoonful, depending on size). 
  • Once the pakora have been cooking around 2-3 minutes and are going golden on the bottom, turn over with a slotted spoon and cook on the other side. Turn to any other side not yet cooked if needed. Once golden all over, remove from the pan with a slotted spoon to drain off excess oil then put on paper towel to drain. Repeat with the rest of the batter. 
  • Serve either as they are or with raita (spiced yogurt dip).

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Culiflower pakora
Culiflower pakora

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