Cauliflower pakori recipe | phoolgobi pakori recipe
Pakode, pakoda or pakori as it is known is very popular dish. It is throughly enjoyed all over. As a starter or as side dish it is favourite . It taste delicious and can be made with simple household spices.
Sometimes in holidays I used to make it as breakfast and serve it with paratha or coriander ( dhania patta) chutney. Pakori recipe has a wide variety and can be made with many veggies easily available.
In my blog I have posted some pakodas recipes that will be helpful for you in this winter season.
If you like this please follow me.
Prep time:10min
Cook time:10min
Total time:20min
Cuisine:Indian
Dish type:snacks
Author: Seema priyadarshani
Ingredients :
1. 5_6 cauliflower florets wash and drained
2. 1and1/2 cup besan(gram flour)
3. 2 green chilli chopped
4. 1/2tablespoon redchili powder
5. 1/2tablespoon turmeric powder
6. 1/2tablespoon ginger garlic paste
7. Salt
8. Oil for frying
9. Chaat masala to garnish
10. 2tablespoon coriander leaves to garnish
Method:
1. Take besan in a wide bowl
2. Add Redchilli powder ,turmeric (Haldi) powder and salt to taste, mix them altogether
3. Add ginger garlic paste.mix
4. Add cauliflower florets in the besan mixture and mix well using spoon. let it rest for 5_10 minutes.
5. Now add water little by little and mix all the ingredients such that cauliflower
evenly coat with besan batter.
6. Heat oil in heavy bottom kadhai. Drop small amount of batter in oil if it comes upward immediately then oil is sufficiently hot for deep frying .
7. Take batter and drop floretd in hot oil. Deep fry.
8. Keep stirring occasionally so that they cook evenly. When golden brown in colour take it out using slotted spoon so excess oil is drained.
9. Keep them on paper towel in a plate so that excess oil is absorbed.
10. Reapeat this process for remaining batter.
11. Cauliflower pakoda is now ready to serve.Garnish it with chat masala and chopped coriander.
Note:
1. Do not add much water in batter because batter realeases water when mixed with salt.
2. Batter must not be more watery or thin otherwise pakodas will not turn crispy.
3. Oil must be hot otherwise in low flame pakodas will absorb too much oil and become soggy.
Sometimes in holidays I used to make it as breakfast and serve it with paratha or coriander ( dhania patta) chutney. Pakori recipe has a wide variety and can be made with many veggies easily available.
In my blog I have posted some pakodas recipes that will be helpful for you in this winter season.
If you like this please follow me.
Prep time:10min
Cook time:10min
Total time:20min
Cuisine:Indian
Dish type:snacks
Author: Seema priyadarshani
Ingredients :
1. 5_6 cauliflower florets wash and drained
2. 1and1/2 cup besan(gram flour)
3. 2 green chilli chopped
4. 1/2tablespoon redchili powder
5. 1/2tablespoon turmeric powder
6. 1/2tablespoon ginger garlic paste
7. Salt
8. Oil for frying
9. Chaat masala to garnish
10. 2tablespoon coriander leaves to garnish
Method:
1. Take besan in a wide bowl
2. Add Redchilli powder ,turmeric (Haldi) powder and salt to taste, mix them altogether
3. Add ginger garlic paste.mix
4. Add cauliflower florets in the besan mixture and mix well using spoon. let it rest for 5_10 minutes.
5. Now add water little by little and mix all the ingredients such that cauliflower
evenly coat with besan batter.
6. Heat oil in heavy bottom kadhai. Drop small amount of batter in oil if it comes upward immediately then oil is sufficiently hot for deep frying .
7. Take batter and drop floretd in hot oil. Deep fry.
8. Keep stirring occasionally so that they cook evenly. When golden brown in colour take it out using slotted spoon so excess oil is drained.
9. Keep them on paper towel in a plate so that excess oil is absorbed.
10. Reapeat this process for remaining batter.
11. Cauliflower pakoda is now ready to serve.Garnish it with chat masala and chopped coriander.
Note:
1. Do not add much water in batter because batter realeases water when mixed with salt.
2. Batter must not be more watery or thin otherwise pakodas will not turn crispy.
3. Oil must be hot otherwise in low flame pakodas will absorb too much oil and become soggy.