5 Enjoyable Gobhi Pakora Recipes To Satisfy Your Monsoon Cravings

During the monsoon season, the desire to eat crispy pakoras is undeniable. While onion, potato, and bread pakoras are timeless favourites, exploring the diverse world of gobhi pakora can elevate your snacking experience. Cauliflower's ability to absorb bold flavours makes it perfect for culinary experimentation. From the fiery heat of schezwan to the smoky richness of tandoori spices, each variation promises a unique burst of flavour.

Enhance your gobhi pakoras by serving them with various dips like mint chutney, tangy tamarind, or spicy peri-peri mayo. These dips not only complement the pakoras but also provide contrasting flavours. For added zest, sprinkle freshly chopped coriander, a squeeze of lemon juice, or a pinch of chaat masala over the hot pakoras just before serving.

Schezwan Gobhi Pakora

Schezwan gobhi pakora is prepared with schezwan sauce and crispy cauliflower florets in a spicy gram flour batter. It's crunchy when fried and can be served with mayonnaise or mint chutney. To make these at home, coat cauliflower florets in a batter of gram flour, rice flour, corn flour, chilli powder, turmeric, and ginger-garlic paste. Deep-fry until golden and crispy. Garnish with chopped green onions, and serve with mayonnaise or pudina chutney.

Tandoori Gobhi Pakora

Try something smoky and flavourful this monsoon season. Tandoori gobhi pakora features cauliflower florets marinated in yoghurt and aromatic tandoori spices; it's yummy and served with mint chutney. If you are planning to cook these at home, start by marinating cauliflower florets in a mixture of yoghurt and aromatic tandoori spices such as cumin, coriander, turmeric, garam masala, and red chilli powder.

Let them marinate for 30 minutes. Then, coat each floret in a batter made from gram flour, rice flour, and salt. Deep-fry until crispy and golden brown. Consider cooking them in a preheated home tandoor or oven for a smoky flavour. Serve hot with mint chutney.

Thai Red Curry Gobhi Pakora

Thai red curry gobhi pakora offers a creamy and spicy experience with cauliflower florets. It's creamy and gives a unique taste to the pakoras. To prepare Thai red curry gobhi pakora, in a bowl, add 1 cup of gram flour (besan) with 2 tablespoons rice flour and mix well. Add 2 tablespoons of Thai red curry paste for spice, along with 1/4 cup coconut milk to add creaminess. Season with salt and whisk until smooth, adjusting the consistency with water as needed. Coat cauliflower florets thoroughly in this batter, ensuring each piece is evenly coated. Heat oil, deep-fry until crispy, Garnish with fresh coriander and lime zest.

Peri-Peri Gobhi Pakora

Peri-peri gobhi pakora delivers a bold and spicy flavour with cauliflower florets coated in a batter infused with peri-peri spice mix, garlic paste, and red chilli flakes. You can prepare peri-peri masala at home by blending red chillies, garlic cloves, vinegar, lemon juice, salt, and olive oil until smooth. To make this snack, make a besan batter with peri-peri spices. Adjust the water and spices. Coat the gobhi pieces and deep-fry them to crispy perfection. For added taste, sprinkle some peri-peri masala on top and serve with mayonnaise or a cooling yoghurt dip.

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Cheese Gobhi Pakoras

These cheese-stuffed gobhi pakoras are a delicious take on the classic gobhi pakora. A mixture of freshly chopped coriander and melted cheese covers the cauliflower florets. Make a besan batter and add rice flour, red chilli powder, turmeric, and garam masala to make this. deep-fried till crisp and golden. For a tasty contrast, serve them hot with tamarind sauce or mint chutney.