Cauliflower Fritters

These cauliflower fritters also known as Gobi Pakora or Cauliflower pakoda are crispy and flavourful Indian appetizers or snacks made from cauliflower florets. These tasty fritters are deep-fried, resulting in a crispy outer layer and a soft, tender interior. These cauliflower fritters are perfect for serving with your favorite Indian mains or even as a snack with different chutneys or sauces. Simple and very tasty, this kid-friendly Cauliflower Fritters recipe is a must-have for everyone. You will not be able to stop at one. This simple and satisfying food is naturally vegan and gluten-free, just perfect to please a hungry crowd.

I love everything about these cauliflower fritters. Golden and crispy on the outside, and tender on the inside, these easy Cauliflower Fritters are my go-to recipe for a quick snack that satisfies all. This Cauliflower fritter recipe is made with a delicious coating that combines gram flour, rice flour, spices, green chillis, ginger, and garlic. Though there are many variations to make these cauliflower fritters or gobi pakora, this recipe is truly delicious.  This recipe could easily be customized to your taste. If you feel adventurous, add some fresh curry leaves, coriander leaves, or even some chat masala. They make for a wonderful evening vegan snack. Perfect to be served with your evening coffee/tea.

Ingredients to Make the Cauliflower Fritters

1. Cauliflower florets – 1 cauliflower
2. Water and salt – to boil the florets
3. Coriander seeds – 1 tablespoon
4. Cumin seeds/jeera – 1 teaspoon
5. Ginger – 1-inch piece
6. Garlic – 7 to 8 cloves
7. Green chilli – 1
8. Gram flour/ Besan – 1 cup
9. Rice flour – ½ cup
10. Chilli powder – 1 teaspoon
11. Coriander powder – 1 teaspoon
12. Garam masala – 1 teaspoon
13. Salt – 1 & ½ teaspoon
14. Oil – for deep frying

How to make Cauliflower fritters

1. Blanch the cauliflower florets – Cut up a cauliflower head into florets and add them to boiling salted water for about 3 minutes or so. Then, drain the florets in a colander and keep them aside.
2. In a pestle and mortar, crush and grind 1 tablespoon of coriander seeds, 1 teaspoon of cumin seeds, 1-inch piece of ginger, 7 to 8 cloves of garlic, and 1 green chilli.
3. Coat the florets with the flour mix – In a large bowl, mix together 1 cup of gram flour, ½ cup of rice flour, 1 teaspoon each of red chilli powder, coriander powder, garam masala powder, 1 & ½ teaspoon salt, and the ground masala from step 2. To this add the blanched and drained cauliflower florets and mix. Now, sprinkle water little by little and bind and coat the florets with the flour mix.
4. Deep frying the cauliflower florets – In a frying pan, add enough oil for deep frying the cauliflower florets. Deep fry the florets until golden brown from all sides. Use a slotted spoon to transfer the fried fritters to a large plate lined with paper towel. This will help absorb any extra oil. Serve with green coriander chutney or tomato ketchup. Enjoy with your evening coffee/tea.

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Cauliflower Fritters

Recipe by EmilyCourse: SnacksCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total timeminutes

These cauliflower fritters also known as Gobi Pakora or Cauliflower pakoda are crispy and flavourful Indian appetizers or snacks made from cauliflower florets. These tasty fritters are deep-fried, resulting in a crispy outer layer and a soft, tender interior.

Ingredients

• Cauliflower florets – 1 cauliflower

• Water and salt – to boil the florets

• Coriander seeds – 1 tablespoon

• Cumin seeds/jeera – 1 teaspoon

• Ginger – 1-inch piece

• Garlic – 7 to 8 cloves

• Green chilli – 1

• Gram flour/ Besan – 1 cup

• Rice flour – ½ cup

• Chilli powder – 1 teaspoon

• Coriander powder – 1 teaspoon

• Garam masala – 1 teaspoon

• Salt – 1 & ½ teaspoon

• Oil – for deep frying

Directions

• Cut up a cauliflower head into florets and add them to boiling salted water for about 3 minutes or so. Then, drain the florets in a colander and keep them aside.
• In a pestle and mortar, crush and grind 1 tablespoon of coriander seeds, 1 teaspoon of cumin seeds, 1-inch piece of ginger, 7 to 8 cloves of garlic, 1 green chilli.
• In a large bowl, mix together 1 cup of gram flour, ½ cup of rice flour, 1 teaspoon each of red chilli powder, coriander powder, garam masala powder, 1 & ½ teaspoon salt, and the ground masala from step 2.
• To this add the blanched and drained cauliflower florets and mix. Now, sprinkle water little by little and bind and coat the florets with the flour mix.
• In a frying pan, add enough oil for deep frying the cauliflower florets. Deep fry the florets until golden brown from all sides.
• Use a slotted spoon to transfer the fried fritters to a large plate lined with paper towel. This will help absorb any extra oil.
• Serve with green coriander chutney or tomato ketchup. Enjoy with your evening coffee/tea.

Recipe Video

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