Gobi Pakora / Indian Street Food Style Cauliflower Fritters

Fresh cauliflower florets coated in a spicy batter and deep-fried to perfect crunchy and delicious fritters!


Cauliflower – 1/2 kg, cut into medium florets, boiled and drained
Maida – 2 tbsp
Besan flour- 2 tbsp
Rice flour – 2 tbsp
Corn starch – 1 tsp
Ginger-garlic paste – ¼ tsp
Red chili powder – 1 tsp
Turmeric powder- 1/2 tsp
Garam masala powder – ¼ tsp
Curry leaves – A sprig
Salt – To taste
Oil – As needed
Water- As needed

Method: Keep the blanched cauliflower aside.  In a bowl, mix together the besan flour, cornflour, rice flour, ginger-garlic paste, red chili powder, turmeric powder, garam masala powder, water, and & salt to form a semi thick batter. Heat oil in a deep frying pan. Dip the blanched cauliflower in the prepared batter and combine well, so the cauliflower is well coated in the batter.  Carefully drop the cauliflower florets in the hot oil one by one in batches.  Deep fry on medium flame until it turns golden in color. Using a slotted spoon, transfer the florets to a plate. Repeat the process with the remaining cauliflower. Once all the cauliflower is fried, add the curry leaves and fry for 1 min. Sprinkle over the hot pakora and serve with tamarind & coriander chutney!





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