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Crispy, golden cauliflower florets dipped in a spiced chickpea flour batter and deep-fried to perfection. This popular Indian snack is the ultimate comfort food, perfect for a rainy day with a cup of chai.
For 4 servings
Blanch the Cauliflower
Prepare the Batter
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Crispy, golden cauliflower florets dipped in a spiced chickpea flour batter and deep-fried to perfection. This popular Indian snack is the ultimate comfort food, perfect for a rainy day with a cup of chai.
This indian recipe takes 30 minutes to prepare and yields 4 servings. At 330.3 calories per serving with 12.94g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
Fry the Pakoras
Garnish and Serve
For a healthier version, preheat your air fryer to 375°F (190°C). Arrange the battered florets in a single layer, spray with oil, and air fry for 12-15 minutes, flipping halfway, until golden and crisp.
Add 1/2 tsp of crushed coriander seeds (sabut dhania) and 1/4 tsp of black pepper to the batter for a different flavor profile.
Mix 2 tablespoons of finely chopped fresh cilantro (coriander leaves) or mint leaves into the batter for a fresh, herby taste.
Cauliflower is an excellent source of dietary fiber, which is crucial for digestive health, promoting regular bowel movements and feeding beneficial gut bacteria.
Cauliflower contains powerful antioxidants like sulforaphane and glucosinolates, which help protect cells from damage caused by free radicals and reduce inflammation.
The spices used, such as ajwain (carom seeds) and hing (asafoetida), are traditionally known in Ayurveda to aid digestion and prevent bloating and gas.
A serving of Gobi Pakora (about 6 pieces) contains approximately 250-300 calories, primarily from the chickpea flour and the oil absorbed during deep-frying.
While cauliflower itself is very healthy, Gobi Pakora is a deep-fried snack, making it high in calories and fat. It's best enjoyed in moderation as an occasional treat. For a healthier alternative, you can try baking or air-frying them.
Soggy pakoras are usually a result of two things: incorrect oil temperature or a runny batter. Ensure your oil is hot enough (around 350°F / 175°C) before frying. If the oil isn't hot enough, the pakoras will absorb excess oil. Also, make sure your batter is thick enough to coat the cauliflower well.
Yes, you can. Make a slightly thicker batter. Coat the florets, place them in a single layer in the air fryer basket, and spray with oil. Air fry at 375°F (190°C) for 12-15 minutes, flipping halfway, until crispy. They won't be identical to deep-fried ones but are a great healthier option.
Yes, you can prepare the batter up to 4-5 hours in advance and store it in the refrigerator. However, it may thicken upon chilling, so you might need to add a tablespoon or two of water to adjust the consistency before using.
Any neutral oil with a high smoke point is suitable for frying pakoras. Common choices include canola, sunflower, peanut, or vegetable oil. Mustard oil is also a traditional choice in some regions for its pungent flavor.