Indian Snack: Crunchy & Delicious Gobi Pakoda Recipe2016-05-20
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
What to cook in morning is one of the biggest confusion for a housewife. They all are tired of cooking thepla, khakhra, pasta etc. Don’t worry today we are coming with flavored recipe that will bring a new change in your day to day routine breakfast. Most of children don’t like Gobi to eat but these delicious and yummy recipe will do it.
- 300 to 350 grams of Gobi (3-4 heaped cups florets)
- 2 green chillies
- 2 sprigs of curry leaves
- 1 table spoon red chili powder
- 1 & half tsp vaamu, ajwain, carom seeds
- 1 ¼ tsp ginger garlic paste
- Garam masala as per taste
- Salt as needed
- 3 tsp besan
- Oil as needed
- Turmeric (optional)
First take 300gms cauliflower & clean it. Heat 4 cups of water in a pot & then add cauliflower in it. Add little rock salt and turmeric. It will remove worms and pesticide residue.
take a colander and add them to rinse with running water.
Cut green chilies. Wash curry leaves and chop them. Make a paste of ginger & garlic, ajwain, red chili powder, garam masala. Take these all as we have described in Ingredient section.
Take flours in a dish: 7 tbsps of besan, 2 tbsp of rice flour, 2 tbsp of corn flour. Mix them all with salt & generous pinch of hing.
Sprinkle garam masala, ajwain, ginger garlic paste, chilli powder, green chilli & curry leaves on cauliflower.
Mix them everything. It will help to remove cauliflower smell.
Add salted flour & mix evenly.
Add water as required. We need to coat the Gobi not pour it.
Mix everything well. Pakoda will be oily & frying time will be increased if you add more water. If you think that much water is added at this time you can add more flours to balance.
Take a kadai, add oil and put on stove with medium heat. To check heating of oil, add a portion of dough in it. If dough rises up after few seconds means oil is hot enough.
Drop cauliflower florets in it. Once the color of florets become golden then put it out from kadai.
Serve it during breakfast. This doesn’t require chutney; you can serve it with tea or coffee.