Gobi Pakora(cauliflower bajji), Gobi Bajjia, Chai time snack recipe

Gobi Pakora or Cauliflower bajji recipe – Tender Cauliflower florets are coated with besan flour batter and then deep-fried till crisp. You can call this cauliflower fritters, Gobi bhajia. It has a crispy outer layer and soft, melt in your mouth cauliflower inside. Palak Pakora recipe, one recent post with a healthy pakora recipe. One another Pakoda called Dill Leaves Pakoda(Suva bhaji in Gujarat).

During the cold wintery days, this is the best snack with a cup of tea on weekend afternoons. This can be enjoyed on rainy days as well. Sometimes we need to satisfy our cravings and it is ok to make deep-fried or indulging food once in a while. When it comes to the deep-fried, my family prefers the pakoda. That’s Why I have many Pakora recipes here.

This cauliflower pakora has really crispy texture (if you have made it correctly). To get the perfect crisp texture, the batter should have medium-thick consistency. If it has too much water then pakora will absorb more oil and become soggy. Also, make sure to gobi should be before dipping into the batter.

In the pakora batter, rice flour is added which helps in making a crispy outer layer(but I skipped but still I got crispy pakora). Also, the addition of hot oil in the batter helps for the same texture. A little amount of ajwain is added in the batter. Since the besan is sometimes a little heavier to stomach for many, this ajwain will help in easy digestion.

You may also like some Pakoda Recipe Collections from my blog,

Gobi Pakora Recipe Video:

Gobi Pakora, Cauliflower Bajji, cauliflower fritters, Gobi bhajia:

Gobi Pakora(cauliflower bajji), Gobi Bajjia, Chai time snack recipe

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Gobi Pakora or Cauliflower bajji recipe – Tender Cauliflower florets are coated with besan flour batter and then deep-fried till crisp. You can call this cauliflower fritters, Gobi bhajia

Author: Premalatha Aravindhan

Recipe type: Appetizer

Cuisine: Indian

Serves: 4

Ingredients

250 g gobi/cauliflower
1 cup Besan/kadalai maavu
1 tsp roasted cumin powder/ seeraga thool
½ tsp chili powder/milagai thool
a pinch baking soda
½ tsp salt
oil for frying
4-5 tbsp water

Instructions

Heat water, add the cauliflower florets in the boiling water, and let it boil 80% and then drain the water set aside.
Add all the other ingredients, add water little by little and make semi thick batter.
Heat the oil dip the cauliflower and drop in the hot oil. fry well in medium flame.
once it turns crips remove from oil.
Cauliflower bhajji is ready to reserve with coffee or Chai.
Enjoy the day! Have Happy Evening!!!

Notes

1. chop gobi into medium-sized pieces and boil in salt water, just boil 80% don't cook much.
2. don’t add too much water to your batter because as the cauliflower sits in the batter, they’ll leave some water too
3. always fry pakoras on medium flame to allow cauliflower to cook and the outside to get crisp.

Gobi Pakora(cauliflower Bajji), Gobi Bajjia, Chai time snack recipe:

Heat water, add the cauliflower florets in the boiling water, cook it.

let it boil 80% and then drain the water set aside.

Add all the other ingredients, gram flour, roasted cumin, chili powder, soda, salt.

add water little by little and make semi thick batter.

Don’t add much water and make sure gobi also dry without water.

Heat the oil dip the cauliflower and drop in the hot oil. fry well in medium flame.
once it turns crips remove from oil.

Cauliflower bhaji is ready to reserve with coffee or Chai.
Enjoy the day! Have a Happy Evening!!!

My tips for making super crisp pakoras are:

1. chop gobi into medium-sized pieces and boil in salt water, just boil 80% don’t cook much.
2. don’t add too much water to your batter because as the cauliflower sit in the batter, they’ll leave some water too
3. always fry pakoras on medium flame to allow cauliflower to cook and the outside to get crisp.