Cauliflower Pakoda recipe | Gobhi ke Pakode

Gobi ke Pakode or Cauliflower Pakoda is crunchy and delicious Indian fritters made with gobi florets, gram flour. It is one of the simplest, easiest snacks we can make during the season.

For the Thali theme, I made a platter theme for the first week. I featured this Pakoda Platter as part of the menu. Since I was making different pakodas, this was our meal that dinner.

I made different pakodas like Bread Bajji, Cashew Pakoda, Onion Ring Bajji, Paneer Sandwich Pakora and served it with Tomato Ketchup, Green Chutney, Coconut Chutney, and Instant Mango Pickle.

Though I have so many different versions of cauliflower pakora already on the site, this version with besan and rice flour was not there and I had to share it.

I recently made Gobi Pakoda with Xacuti Masala Powder as well. Cauliflower Tempura is yet another delicious fritter with cauliflower. Other recipes you can check our Crispy Cauliflower Pakoda, Chapata Cauliflower Pakoda, Gobi Chilli Pakoda

We enjoyed this version pakodas as during the season we do get excellent gobi and we like to enjoy it maximum during the season.

Other Pakoda recipes you can try:

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5 from 2 votes

Cauliflower Pakoda recipe | Gobhi ke Pakode

Cauliflower Pakoda or Cauliflower Pakora are crunchy and delicious Indian fritters made with cauliflower florets, gram flour. It is one of the simplest, easiest snacks we can make during the season.

Course Appetizers & Starters

Cuisine Indian

Keyword Cauliflower Pakoda, Easy Evening Snack

By Cook Method Deep Fried

Occasion Evening Snack

By Diet Kid Friendly

Dish Type Deep Fried Dishes

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Author Srivalli

Ingredients

• 2 cups Cauliflower Florets
• 1 cup Besan / Gram Flour
• 1/2 cup Rice Flour
• 1/4 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder
• Salt to taste
• Cooking Oil for Deep Frying

Instructions

• Clean and cut the cauliflower into small florets.
• Blanch it in hot water for 10 minutes or you can cook it for 5 mins with salt and turmeric powder.
• Drain completely.
• In a bowl, take the flours and mix well with salt, turmeric powder, and red chili powder.
• Add the drained cauliflower and toss it well with the flour.
• Sprinkle water to coat the cauliflower well flour. Do not add more water as we will end up needing more flour. The coating should be just enough to cover the cauliflower.
• Heat a kadai with oil, when hot, deep fry in batches.
• Drain to a kitchen towel.
• Serve hot with chutney, and sauces.

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