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- Duration: 25 minutes
- Serves: 15-20 pieces people
Spice Level: Medium
Gobhi pakoda has a traditional chatapata taste. The trick to get the taste right is to add chaat masala to the batter and then sprinkle some on the fried pakodas immediately after removing them from oil to so that it is absorbed by the crisp crackling crust.
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Indians love their chai with pakodas, whether you are in Chandigarh or in Chettinad. These crisps are the perfect short eats in any weather or for any day!
- Cauliflower florets (phool gobhi) (2 cups)
- Gram flour (besan) (3/4 cup)
- MTR Lal Mirch/Red Chilli Powder (1 tsp)
- MTR Dhaniya/Coriander Powder (2 tsp)
- Carom seeds (ajwain) (1 tsp)
- Green chilli (hari mirch) paste (1 tsp)
- MTR Chaat Masala (1 + 1 tsp)
- Water (1/3-1/2 cup)
- Salt (to taste)
- Oil (for deep frying)
- Place cauliflower florets in a shallow plate, sprinkle MTR Lal Mirch/Red Chilli Powder, MTR Dhaniya/Coriander Powder and 1 tsp MTR Chaat Masala. Set aside for a few minutes.
- In a bowl whisk besan, salt, ajwain and water. Beat for 3–5 mins until the batter turns a creamy yellow colour and has thickened.
- Heat oil in a deep kadhai and when it starts to smoke, reduce the heat to medium.
- Dip each cauliflower floret in the besan batter, coat well and gently slide it into the oil.
- Allow it cook for 2–3 mins on each side or until the pakoda turns golden–brown in colour.
- Repeat the process until all the pakodas are made.
- Sprinkle the remaining MTR Chaat Masala and serve warm with chutney.
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