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Gobi Pakoras (Crispy Cauliflower Fritters)

December 21, 2018

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Ingredients

3 cup cauliflower florets (cut into about 1 inch florets)
1/3 cup besan (gram flour )
3 Tbsp corn starch (arrow root)
2 tsp coriander powder (dhania)
1/2 tsp cumin seeds (jeera)
1/4 tsp red chili powder
1/8 tsp baking soda
1/2 tsp salt
1 tsp ginger paste
1 green chili (finely chopped)
2 Tbsp cilantro (finely chopped, hara dhania)

Method

Boil the cauliflowers, add just enough water to cover the cauliflowers. After water comes to boil, cook for about 5 minutes over medium heat. Turn off the heat and drain the water. Let cauliflowers come to room temperature. Cauliflower should be just little tender, not soft.

In a bowl mix all the ingredients together, besan, corn starch, coriander powder, cumin seeds, red chili powder, salt, baking soda, ginger, green chili and cilantro. Mix it well.

Sprinkle the dry mix over cauliflower, gently mix it coating all the cauliflower with spices, add water little at a time as needed, I used about ¼ cup of water.

Heat the oil in a frying pan on medium high heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put little batter in the oil. The batter should raise to the top but not change color right away.

Drop the cauliflower slowly in the oil making sure don’t overlap them.

Fry the cauliflowers until they turn golden brown, turning them occasionally. This should take about 6-8 minutes.

When they are golden brown, take them out with a slotted spoon. Place them on a paper towel to absorb the extra oil.

 

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