Gobi Pakoda Recipe | Perfect Rainy Day Snacks Recipe | Pakao With Uzma

Gobi Pakoda Recipe | Perfect Rainy Day Snacks Recipe | Pakao With Uzma

Gobi Pakora Delhi ke famous Gobi Ke Pakode Golden crispy and irresistibly delicious Zero oil pakoda air fried cabbage pakode कचोरी पकोड़े समोसे सब भूल जाओगे जब गोभी का कुरकुरा नाश्ता बनाओगे Gobi Pakora Recipes, How to make Gobi Pakora गोबी के पकोड़े बनाने का ये नया तरीका आपने पहले देखा नहीं होगा Types Gobi Pakora Chinese pakoda at home Crispy Patta Gobhi Cutlet Spicy Cabbage Fritters Perfect Snacks

Here is a formal, clear, and easy Gobhi Pakora recipe:


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🌿 Gobhi Pakora Recipe (Crispy Cauliflower Fritters)

Ingredients

Gobhi (cauliflower) – 1 medium (florets separated)

Besan – 1 cup

Rice flour – 2 tbsp (for extra crispiness; optional but recommended)

Haldi – ¼ tsp

Lal mirch powder – ½ tsp

Ajwain – ½ tsp

Dhaniya powder – ½ tsp

Garam masala – ¼ tsp

Salt – as per taste

Water – as needed

Oil – for deep frying



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Method

1. Prepare the Gobhi

Gobhi ke florets ko ache se wash karein.

Ek patila me paani garam karein, thoda sa namak daal kar gobhi ko 2–3 minutes parboil karein.

Paani nikaal kar side me rakh dein.


2. Make the Batter

Ek bowl me besan, rice flour, haldi, lal mirch, ajwain, dhaniya powder, garam masala aur namak milayein.

Dheere-dheere paani daal kar medium-thick batter bana lein (na bahut patla, na bahut mota).


3. Fry the Pakoras

Kadhai me tel garam karein.

Har gobhi ka floret batter me dip karein.

Garam tel me dal kar medium flame par golden brown aur crispy hone tak fry karein.

Tissue paper par nikaal lein.



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Serving

Garma-garm serve karein hari chutney, imli chutney ya chai ke saath.

Chaat masala thoda sprinkle karne se taste aur badh jata hai.


Here is the Gobhi Pakora (Cauliflower Fritters) recipe in clear and formal English:


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🌿 Gobi Pakora Recipe (Crispy Cauliflower Fritters)

Ingredients

1 medium cauliflower (cut into florets)

1 cup gram flour (besan)

2 tbsp rice flour (optional, for extra crispiness)

¼ tsp turmeric

½ tsp red chilli powder

½ tsp carom seeds (ajwain)

½ tsp coriander powder

¼ tsp garam masala

Salt to taste

Water as required

Oil for deep frying



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Method

1. Prepare the Cauliflower

Wash the cauliflower florets thoroughly.

Boil some water with a little salt and parboil the florets for 2–3 minutes.

Drain and keep aside.


2. Make the Batter

In a mixing bowl, combine gram flour, rice flour, turmeric, red chilli powder, ajwain, coriander powder, garam masala, and salt.

Add water gradually to make a medium-thick batter (not too thin, not too thick).


3. Fry the Pakoras

Heat oil in a deep pan or kadai.

Dip each cauliflower floret into the batter.

Fry on medium flame until golden brown and crispy.

Remove on paper towels to absorb excess oil.



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Serving

Serve hot with mint chutney, tamarind chutney, or a cup of tea.

Sprinkle a little chaat masala on top for extra flavour.



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