- Clean and wash the cauliflower. In a wok, add 4 glass of water, turmeric powder, cauliflower florets and a pinch of salt. Boil it for 1 minutes. Strain the water and keep the florets aside. Let it cool at the room temperature Sprinkle 1 tbsp cornflour on the gobi florets. In a bowl, add cornflour, all purpose flour, ginger-garlic paste, red chilly powder, soya sauce, garam masala powder, pepper powder, food color and salt. Add water and make a thick batter. Take the boiled cauliflower florets and dip in the batter to coat it properly from all the sides. Heat the wok with oil and put the coated florets in the hot oil. Deep fry it on low flame till light golden and crisp from all the sides. Fry 7-8 pakora at a time. Take out the fried pakora on a tissue paper to get rid of the extra oil. Serve hot.
Crispy Gobi pakoda
#myrecipe
By Chandana Guptha
Jan, 30th
570
Servings
2 persons
Cook Time
20 minutes
Ingredients
10
- 12
Ingredients
- Cauliflower
- Turmeric
- Salt
- Ginger garlic paste
- Red chilli powder
- Soy sauce
- Garam masala
- Pepper powder
- Corn flour
- Maida
- Oil
- Food color
