Aromatically spiced bouquets of cauliflowers are drenched in batter and lightly fried. The result is a classic Indian snack called Gobi Pakora.
Can you remember the first time you ate Indian food? I do: I was probably 16 and my friend, Helen 23, had suggested it. This lunch was probably the first defining exotic meal I had, one of the first bricks of a path I built that lead me down this blog adventure. So thank you Helen! Playing it safe, I ordered the Chicken Tandoori. But I fell in love. I am not sure what else I had that time but the following Indian meals often included today’s recipe, a staple snack or vegetable side dish, Cauliflower fritters known as Gobi Pakora.
Gobi Pakora recipe
This recipe is brought to you by the Daring Kitchen with Vimala, from Cooking Club 17, as our host for the November daring cooks challenge. She invited us to try our hands at some Indian snacks and treats, specifically Pakoras, a fried snack or fritter, originally from India but it is found across South Asia. Vimala got this Gobi Pakora recipe from her mother which she got from her mother.
Please note you can use any vegetable or meat to make these pakoras. Pakoras are a cornerstone dish of Indian cuisine found in most menus, banquets, or even as a dish on the Maharaja Express Train, what a luxury train trip that would be with fine Indian foods on board. Have you ever dreamed of going to India?
The Indian theme this month coincides perfectly with Diwali, one of the largest and brightest festivals in India. The festival signifies the victory of light over darkness, knowledge over ignorance, good over evil, and hope over despair. Five days of preparations and rituals leading up to the main night of Diwali. It coincides with the darkest, new moon night of the Hindu Lunisolar month Kartika. This year is November 10th. Happy Diwali to all!
I could probably have added a bit more water to my batter but the instructions installed fear in me and I did not want to end up with a watery mix. Oh well more water next time. My pakoras are not evenly wrapped in a golden dough but honestly that certainly did not affect the taste or delicate texture of these beautifully fried Gobi Pakora. Loved the explosion of spices and heat. And they would probably be great served with a dollop of Green Chutney.
Gobi Pakora (Cauliflower)
- 1 cup / 11oz / 320g cauliflower florets clean and cut into thin long strips
- a pinch salt
- a pinch turmeric powder
- 1/2 cup / 1 1/2oz / 43g gram chickpea/garbanzo/besan flour OR powdered yellow cornmeal
- 2 Tbsp / 1/2oz / 16g cornstarch maizena, Aust/UK cornflour
- 1/2 tsp paprika/ red chili powder
- 1/2 tsp ginger garlic paste
- 1/4 tsp garam masala
- 1/4 tsp ground cumin
- 1/4 tsp salt
- 1/4 cup water
- oil for deep frying
- Soak the cauliflower florets in a bowl of water with a pinch of salt and turmeric powder for 10 mins. Remove and drain them and cut into thin long strips.
- In a clean bowl, add gram flour/ powdered cornmeal, cornstarch, paprika/red chili powder, cumin powder, ginger-garlic paste, garam masala and salt, and mix well.
- Add cauliflower and mix with your hands to coat it well.
- Add a little water and mix it with your hands until the mixture is moistened and the powder combines well with the cauliflower. Note: The mixture should not be watery and the consistency should be sticky.
- Set aside for 5 mins and add enough oil to a frying pan that it’s about a quarter full, and heat till it reaches 200°F / 93°C. Now reduce the heat and put the battered cauliflower into oil and fry them till golden brown.
If you would like to make your own spice mix for the Gobi Pakora, here is the recipe:
3-4 pieces, 1-inch cinnamon sticks
3 cardamom pods
Grind well to make a fine powder.
Wow, these cauliflowers sound and look delicious…I love all the spices on it…
Hope you are enjoying your week Evelyne 🙂
I really enjoy the spices too Juliana. A great and hope your week is great too!
I love Indian food! This cauliflower looks so flavorful and yummy!
Thank you Amy, I hope you give the recipe a try!
I remember my first Indian meal too! And the thing I remember most of all was the cauliflower dish — which was quite similar to this. Love all things Indian, but maybe cauliflower most of all — the spices just bring out its flavor. This is terrific — thanks.
Yes Indian menus are big on cauliflower for sure, thanks for the great comment John!
Such a lovely challenge . I like Indian cuisine although my kids do not stand the heat 🙂
One can build their tolerance for heat!
Cauliflower is a favorite here and you did it up perfectly, Evelyne! Wish I had a sample now! Thanks for the recipe!!
Thank you Pam and my pleasure!
Another cauliflower recipe that I will keep, I love the flavours on this one
Thanks Raymund, the spices are great!
Garbonzo Bean FLOUR is on the TO USE list!!! And now I have even more of a reason to use it. Friggin’ adore cauliflower like this. I just don’t like how cauliflower Fs with my intestinal track later 😉 I will make these when… I am home alone!
True this one is a good one for you, almost. Try another veggies that won’t mess you up!
I’ve had onion pakora and I thought I’d died and gone to heaven. I’m really looking forward to giving gobi pakora a try in my kitchen. Yum.
Oh onion pakora sound great, this recipe has so many uses we will try all veggies lol
How awesome to see a dish close to me heart! In fact, we celebrated Diwali at a friend’s place last week and we had a platter of fritters. Your pakoras look fab! I generally find that too much water prevents the batter from coating the pakoras uniformly so you did the right thing. YUMMM!
Ah thank you Sonali for this great comment, glad it hits home for you and happy Diwali to you!
As a kid I used to hate cauliflower, Now I love it and this one with all these Indian spices must be so delicious!
I am, or was, so like when it comes to this veggie lol
Eventhough u made the batter watery it looks fantastic dr……Thank you for participating
Thank you Vimala for the challenge and comment. I think I did not use enough water, it was clumpy. I’ll have to try again 🙂
Lovely, Evelyne! I’ve had paneer pakora, but never cauliflower — your looks delicious.
Oh paneer pakora, that sounds awesome will add to the list of things to make!
I am such a cauliflower fan. So seeing this dish, just made my entire day Evelyne. I am so loving it as a fritter. Why didn’t I think of that? Love this… simply love this.
Kia / KTS
Thanks Kia so glad you like the recipe 🙂
Gobo pakora is one of my favorite snacks to eat especially at tea time in the afternoon! Looks fantastic!
Oh really with tea? Will have to try that, thanks Asmita!
I love the symbolism and meaning behind Diwali and now is a good time to think about that considering the events of the weekend!
That is an excellent reflection Lorraine, hoping we see light and a positive one for all. Horrible tragedy!
I think they look amazing!
Thanks you Tandy!
Batter dipped and fried cauliflower sounds wonderful!! Bill probably wouldn’t like the Indian spices, but I’d happily eat share 🙂
I am sure Bill would not approve lol. Thanks Liz
I love cauliflowers! They are tasty even simply poached in salted water. p.s I miss your old comment widget :-(( the new one doesn’t work as smooth as the old one
Thanks for your comment Angie. Oh no please email me your troubles so I can investigate.