By Vidhushi Singh
These are made with cauliflower seasoned in spiced chickpea flour coating. Crispy and flavourful, ideal for snacking and taste best when served with green chutney.
3 cup water ½ tsp salt 15 florets cauliflower / gobi for masala paste: 1 tsp kashmiri red chilli powder ¼ tsp turmeric ½ tsp garam masala ¼ tsp cumin powder ½ tsp coriander powder ½ tsp pepper (crushed) ½ tsp ginger garlic paste 1 tsp lemon juice
½ tsp salt besan batter: 1 cup besan / gramflour 2 tbsp rice flour ½ tsp ajwain / carom seeds ¼ tsp turmeric ½ tsp kashmiri red chilli powder pinch baking soda ½ tsp salt ½ cup water oil for frying
To start, boil 3 cups of water with 1/2 tsp of salt in a big kadai. Add 15 cauliflower florets, and then cook for 2 minutes.
Drain Gobhi and set aside. Add chili powder, turmeric, garam masala, cumin powder.
Add coriander powder, pepper, ginger garlic paste, lemon juice, and salt.
Mix the spices nicely and add well-blanched gobi. uniformly cover the spice paste. Marinate for 15 minutes.
Add besan batter in a bowl and besan, rice flour, ajwain, turmeric.
Add red pepper flakes, baking soda, and salt. Add water and make a smooth batter.
Dip the marinated gobi in besan batter and deep fry in hot oil, stir occasionally, until the gobi turns golden brown and crisp.
Serve the gobhi pakode with all time favourite green chutney. Enjoy at tea time!