Learn Gobi Pakora – Classic Spicy Cauliflower Pakora – Indian Cauliflower Fritters Recipe with quick and easy step-by-step photo instructions. These Classic Spicy Cauliflower Pakoras are easy chickpea flour battered, deep fried flavoured Indian Fritters which are just perfect for rainy and cold weather. Plus, these fritters are vegan, gluten free, and vegetarian.
If you ask me, I would tell you that these crispy pakoras are not only perfect for the monsoon or drizzly weather, but these can be relished at any time of the year. Yes, like any other fritters you can have them anytime, but they are just godsent especially on a rainy day.
I said rainy and cold season because in North India Pakoras are particularly made during monsoon. For Indian people, Chai and pakoras are a must when it’s dropping.
I don’t eat fried food frequently, but pakoras are something I can’t say no to. They are just too good. You simply name pakora and my mouth would start watering. Seriously, I just love all type of pakoras.
These gobi/cauliflower pakoras are one of my favorites. I must say that Pakoras and I are best friends since childhood.
I could still recall the auspicious days like Nag Panchami, First Sawan Somwar when pakoras were a must. On such days my Mom used to make everyone’s favorite pakoras in the family to make them happy. No wonder my Mom and Granny spent a long time in Kitchen on such days.
They used to make Bread Pakora for me, Mirchi Vada for my Granny, Mix Veg Pakora for my sister, Bread Roll for my brother and Onion pakora for my Dad. Oh, Pakoras were always a feast on the dinning table.
Pakora is the name for any kind of fritters which is quite popular in India. They are also known as fakkura, bhajiya, pakoda, pakod, bhajji or ponako in different regions.
Pakoras are the commonly served snack/brunch with adark Adrak Ilaichi Wali Chai to guests. They are also an essential part of Indian wedding ceremonies and other celebrations. Parties or get-togethers are never complete without the presence of pakoras.
For a healthier version, one can opt for baking, instead of deep frying. These pakoras would still taste good. I have fried these fritters in light rapeseed oil, you can use any other oil which is suitable for deep frying.
These delectably spicy, vegan, gluten free, and vegetarian fritters can also accompany a meal as a side. I love to eat them sandwiched between bread slices. I have to warn you that these classic Spicy Pakoras are deliciously addictive and you can’t stop at one or two.
Other than eating pakoras as snack you can also make easy pakora chaat using cauliflower pakora.
These gobi pakoras or cauliflower fritters can be served as a snack, brunch, breakfast, or even as a starter. Pakora are best served with Green Coriander Chutney, Garlic Tomato Chutney, Tamarind Chutney, Tomato Chutney, or Momos Chutney.
Other recipes which are famous during Monsoon or Rainy season:
- Baked Samosa
- Chana Dal Red Cabbage Tikki
- Dahi Ke Kabab
- Poori Bhaji Recipe
- Punjabi Chole Bhature
- Pyaaz Ki Kachori
- Sprouts Chaat
Let’s learn to make Gobi Pakora – Classic Spicy Cauliflower Pakora – Indian Cauliflower Fritters Recipe in easy to understand quick steps.
Take a large mixing bowl. Add all the ingredients, except lemon juice and baking soda, to it. Add water to make a smooth batter. Add lemon juice and baking soda to the batter, and mix well again. Add cauliflower florets and mix well to coat.
Heat oil in a saucepan. When oil is hot turn the heat to medium. Drop chickpea batter dipped cauliflower florets and deep fry until they turn golden brown in color. Drain onto a kitchen towel to absorb extra oil. Sprinkle some chaat masala on top, and squeeze some lemon juice. Serve hot with your favourite dipping and beverage. Enjoy!
Gobi Pakora – Indian Cauliflower Pakora [Recipe]
(Rating: 4.1 from 266 reviews)
|Prep time 🕐||Cook time 🕐||Total time 🕐|
|Category ☶||Cuisine ♨||Serves ☺|
|Nutrition Info ⊛||Serving size ⊚|
|50 calories||1 pakora|
- 2 cups cauliflower florets/gobi, (boiled for 5 mins in salted water)
- 1 cup chickpea flour (besan)
- 2 tablespoons rice flour (chawal ka atta)
- 1 teaspoon red chili powder (lal mirch powder)
- ¼ teaspoon turmeric powder (haldi powder)
- 2 teaspoons fennel seeds (saunf)
- A pinch of asafetida (hing)
- 1/2 teaspoon lemon juice (neembu ka ras)
- 1/8 teaspoon baking soda (optional)
- Salt as per taste
- Water for batter
- Oil for deep frying
- Chaat masala to sprinkle (optional)
Make Gobi Pakora:
- Take a large mixing bowl. Add all the ingredients, except lemon juice and baking soda, to it.
- Add water to make a smooth batter. Add lemon juice and baking soda to the batter, and mix well again.
- Add boiled cauliflower florets and mix well to coat.
- Heat oil in a saucepan. When the oil is hot turn the heat to medium.
- Drop chickpea batter-dipped cauliflower florets and deep fry until they turn golden brown in color.
- Drain onto a kitchen towel to absorb extra oil.
- Sprinkle some chaat masala on top, and squeeze some lemon juice.
- Serve hot with your favorite chutney, or dipping sauce and masla chai. Enjoy.
- No notes for this recipe.