AuthorYashodhara G.For gobhi pakoras, dry gram flour is used to coat the cauliflower, and is then fried to a golden brown. Great with chutney or ketchup.
For gobhi pakoras, dry gram flour is used to coat the cauliflower, and is then fried to a golden brown. Great with chutney or ketchup.
In a bowl, take cauliflower florets, add all ingredients except for the water.
Gently mix while adding as little water as possible, until all ingredients bind and cover the cauliflower.
Heat oil in a frying pan or wok. When oil is ready, place one by one cauliflower florets wrapped in batter, gently into the hot oil. Make sure pakoras are submerged under the oil. Cook on medium heat and flip until golden brown on all sides. (If making ahead, under-cook slightly and deep-fry again prior to serving.)
Remove with a skimmer and place on top of a paper towel covered dish to soak up extra oil.
Ingredients
Directions
In a bowl, take cauliflower florets, add all ingredients except for the water.
Gently mix while adding as little water as possible, until all ingredients bind and cover the cauliflower.
Heat oil in a frying pan or wok. When oil is ready, place one by one cauliflower florets wrapped in batter, gently into the hot oil. Make sure pakoras are submerged under the oil. Cook on medium heat and flip until golden brown on all sides. (If making ahead, under-cook slightly and deep-fry again prior to serving.)
Remove with a skimmer and place on top of a paper towel covered dish to soak up extra oil.