Cauliflower Pakoras Recipes

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GOBI PAKORA (CAULIFLOWER PAKODA)



Gobi Pakora (Cauliflower Pakoda) image

Cauliflower pakoda or gobi pakora are crispy and tasty cauliflower fritters. In this North Indian recipe marinated cauliflower florets are coated with savory gram flour batter and deep fried. They make for a wonderful evening vegan snack.

Provided by Dassana Amit

Categories     Appetizers     Snacks

Time 50m

Number Of Ingredients 15

1 medium sized cauliflower ((phool gobi))
2 cups gram flour ((besan))
½ tablespoon Ginger Garlic Paste
½ teaspoon carom seeds ((ajwain))
½ teaspoon red chili powder (or cayenne pepper or paprika)
¼ teaspoon Garam Masala
1 pinch asafoetida powder ((hing))
1 pinch turmeric powder ((ground turmeric))
2 to 3 pinch baking soda ((or baking powder) - optional)
water (- add as required to make a thick flowing batter)
oil (- any high smoking neutral flavored oil or mustard oil for deep frying)
rock salt (edible and food grade) (or regular salt as required)
1 teaspoon chaat masala to sprinkle from above
½ teaspoon lemon jucice to be sprinkled ((optional))
1 or 2 tablespoon chopped coriander leaves for garnish ((cilantro))

Steps:

  • In a pan, Boil enough water with salt.
  • Break or chop the cauliflower in medium sized florets.
  • Rinse them well and add them to the boiling water.
  • Switch off the flame and let the cauliflower florets be immersed in the water for 10 to 12 minutes.
  • Drain the water from the cauliflower florets. In a pan marinate the cauliflower with red chili powder, turmeric powder, ginger-garlic paste, garam masala powder. Mix very well and keep aside for 8 to 10 minutes.
  • In another bowl, make a smooth batter with the besan/gram flour, asafoetida, baking soda or baking powder, salt and water.
  • Next add carom seeds to the batter and mix well.
  • Heat oil in a kadai or deep fryer. You can use any neutral tasting oil with a high smoking point.
  • Take each marinated cauliflower and dip in the batter.
  • Coat each floret evenly with the batter and add them carefully in the medium hot oil.
  • When one side becomes slightly crisp and the batter firms up then turn over with a slotted spoon and continue to fry the other side.
  • Fry till the cauliflower fritters are crisp and golden evenly. You will have to turn the pakora a couple of times for even frying.
  • With a slotted spoon remove the pakoda and drain as much oil as possible. Then keep them on paper towels to remove excess oil.
  • Serve the cauliflower pakoda hot or warm with any green chutney or sauce, sprinkled with chaat masala, lemon juice and chopped coriander leaves. You can also have them with roti or stuff them between bread slices or dinner rolls.

Nutrition Facts : Calories 318 kcal, Carbohydrate 35 g, Protein 13 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 797 mg, Fiber 9 g, Sugar 8 g, UnsaturatedFat 12 g, ServingSize 1 serving

CAULIFLOWER PAKODA



Cauliflower pakoda image

Cauliflower pakoda are delicious Indian fritters made with cauliflower florets, gram flour, spices and herbs. Also known as gobi pakora, these are crisp fried tea-time snack.

Provided by Swasthi

Categories     Snack

Time 25m

Number Of Ingredients 13

300 to 350 grams cauliflower ( (3 heaped cups florets))
2 sprigs curry leaves
2 green chilies ((adjust as needed))
1¼ teaspoon ginger garlic paste
1½ teaspoon ajwain (/ carom seeds/ vaamu)
1 teaspoon red chili powder ( (adjust))
1 teaspoon garam masala
½ cup besan ((gram flour))
¼ cup rice flour ((or 2 tbsp rice flour + 2 tbsp corn flour))
½ to 1 teaspoon salt ((adjust to taste))
¼ teaspoon turmeric ( (optional))
water ( as needed to sprinkle)
oil (for frying, as needed)

Steps:

  • Separate the florets from cauliflower. Do not chop them to small florets. (check the pictures in the step-by-step guide)
  • Heat 4 cups of water in a pot until hot (not boiling). Add the cauliflower florets and sprinkle ½ teaspoon salt. You may also add turmeric to the water. This step is done to bring out the worms if any in the florets.
  • Leave them for a minute or 2 and then drain the water. Rinse them thoroughly. Drain to a colander.
  • Transfer them to a mixing bowl. Add ginger garlic paste, chopped curry leaves & green chilies. Sprinkle chili powder, carom seeds and garam masala all over. Mix them well.
  • Sprinkle gram flour, rice flour and salt all over evenly. Sprinkle 2 to 3 tbsps water and begin to coat the gobi well with all the dry ingredients.
  • Keep splashing more water as needed and mix until all of the flour coats the cauliflower well. It should resemble a wet marinade. (check pictures above)
  • Taste test the batter and add more salt if needed.
  • Heat oil in a deep pan for frying until hot enough.
  • To check if the oil is ready to fry, Drop a small portion of batter to the hot oil. The batter should rise if the oil is hot enough.
  • Regulate the heat to medium. Gently drop each floret separately in the hot oil. Do not crowd a lot of them as they will get stuck and won't fry well.
  • Do not stir for 1 to 2 minutes. Then use a perforated ladle and stir them gently. Fry until golden & crisp on a medium heat.
  • The bubbles in the oil will reduce when the florets are fried well.
  • Remove them to a steel colander. Serve cauliflower pakoda hot with a cup of hot tea or coffee.

Nutrition Facts : Calories 104 kcal, Carbohydrate 18 g, Protein 4 g, Fat 1 g, Sodium 113 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

CREAMY CAULIFLOWER PAKORA SOUP



Creamy Cauliflower Pakora Soup image

My husband and I often crave pakoras, deep-fried fritters from India. I wanted to get the same flavors but use a healthier cooking technique, so I made soup using all the classic spices and our favorite veggie, cauliflower! -Melody Johnson, DePere, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings (3 quarts).

Number Of Ingredients 17

1 large head cauliflower, cut into small florets
5 medium potatoes, peeled and diced
1 large onion, diced
4 medium carrots, peeled and diced
2 celery ribs, diced
1 carton (32 ounces) vegetable stock
1 teaspoon garam masala
1 teaspoon garlic powder
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon pepper
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
Water or additional vegetable stock
Fresh cilantro leaves
Lime wedges, optional

Steps:

  • In a Dutch oven over medium-high heat, bring first 14 ingredients to a boil. Cook and stir until vegetables are tender, about 20 minutes. Remove from heat; cool slightly. Process in batches in a blender or food processor until smooth. Adjust consistency as desired with water or additional stock. Sprinkle with fresh cilantro. Serve hot, with lime wedges if desired., Freeze option: Before adding cilantro, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary. Sprinkle with cilantro. If desired, serve with lime wedges.

Nutrition Facts : Calories 135 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 645mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

CAULIFLOWER PANKO PAKORAS (BREADED AND BAKED/FRIED)



Cauliflower Panko Pakoras (Breaded and Baked/Fried) image

I found the original recipe on another site with half the spices and reviewers said it was too bland so I'm posting it here to try myself with a little more punch. I also want to try mixing some coconut milk into the batter and frying in peanut oil. If it's worth posting I'll add it but if someone else has an opinion there first I'd love to hear it. :)

Provided by InAGourmetMinute

Categories     Cauliflower

Time 30m

Yield 8 serving(s)

Number Of Ingredients 14

1/2 cup flour
1 1/2 cups panko breadcrumbs, divided (Japanese bread crumbs)
1 teaspoon garam masala
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground cayenne
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
3/4 cup club soda
2 large egg whites
2 (12 ounce) bags cauliflower florets, cut into bite-size pieces
1 tablespoon vegetable oil

Steps:

  • 1. Preheat oven to 475°. In a large bowl, whisk together flour, 1/2 cup panko, the garam masala, baking soda, salt, and remaining spices. Whisk in lemon juice and club soda. Set aside.
  • 2. In a small bowl, use a clean whisk to beat egg whites until foamy.
  • 3. Whisk whites into flour mixture. Using your hands or a spatula, add cauliflower and combine until all florets are coated. Place remaining panko in a medium bowl. Lift florets, 1 at a time, out of batter and toss to coat with panko.
  • 4. Place florets on a large nonstick baking sheet coated with oil. Bake until browned and crispy, about 20 minutes.

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