Spicy Gobi Pakoda

Spicy Gobi Pakoda is one of the most cherished lunch time tidbits made extraordinarily during winters or storm nighttimes. They are anything but difficult to make and are simply powerful. Appreciate the flavor of these firm and yummy gobhi ke pakode with a cup of hot masala chai.

Ingredients

Cauliflower Florets - Cut into 1-inch florets

Besan - 250 gram

Ginger - 1 Teaspoon

Green Chilli - 2-3

Salt - 1/2 Teaspoon

Cumin - 1 Teaspoon

Red Chilli Powder - 1/4 Tsp

Oil - for deep frying

Method of Making

1.Boil the cauliflowers, add just enough water to cover the cauliflowers. 

2.After water comes to boil, cook for about 5 minutes over medium heat. 

3.Turn off the heat and drain the water. 

4.Let cauliflowers come to room temperature. 

5.Cauliflower should be just a little tender, not soft.

6.Mix all the ingredients together, besan, corn starch, coriander powder,

cumin seeds, red chili powder, salt, ginger, green chili, and cilantro. Mix it well.

7.Sprinkle the dry mix over cauliflower, gently mix it coating all the cauliflower

with spices, add water little at a time as needed, used about ¼ cup of water.

8.Leave the batter to rest for 10 minutes.

9.Heat the oil in a frying pan on medium-high heat. 

10.To check if the oil is ready, put a little batter in the oil. 

11.The batter should raise to the top but not change color right away.

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

13.Fry the cauliflowers until they turn golden brown, turning them occasionally. 

14.This should take about 6-8 minutes.

15.When they are golden brown, take them out with a slotted spoon. 

16.Place them on a paper towel to absorb the extra oil.  

17.Sprinkle chaat masala all over the dish give some spicy taste.

18.Then serve the winter special, hot, crispy and tasty gobhi ke pakode with

chutney, tomato sauce or any dip.