CAULIFLOWER PAKODA
Cauliflower pakoda are delicious Indian fritters made with cauliflower florets, gram flour, spices and herbs. Also known as gobi pakora, these are crisp fried tea-time snack.
Provided by Swasthi
Categories Snack
Time 25m
Number Of Ingredients 13
Steps:
- Separate the florets from cauliflower. Do not chop them to small florets. (check the pictures in the step-by-step guide)
- Heat 4 cups of water in a pot until hot (not boiling). Add the cauliflower florets and sprinkle ½ teaspoon salt. You may also add turmeric to the water. This step is done to bring out the worms if any in the florets.
- Leave them for a minute or 2 and then drain the water. Rinse them thoroughly. Drain to a colander.
- Transfer them to a mixing bowl. Add ginger garlic paste, chopped curry leaves & green chilies. Sprinkle chili powder, carom seeds and garam masala all over. Mix them well.
- Sprinkle gram flour, rice flour and salt all over evenly. Sprinkle 2 to 3 tbsps water and begin to coat the gobi well with all the dry ingredients.
- Keep splashing more water as needed and mix until all of the flour coats the cauliflower well. It should resemble a wet marinade. (check pictures above)
- Taste test the batter and add more salt if needed.
- Heat oil in a deep pan for frying until hot enough.
- To check if the oil is ready to fry, Drop a small portion of batter to the hot oil. The batter should rise if the oil is hot enough.
- Regulate the heat to medium. Gently drop each floret separately in the hot oil. Do not crowd a lot of them as they will get stuck and won't fry well.
- Do not stir for 1 to 2 minutes. Then use a perforated ladle and stir them gently. Fry until golden & crisp on a medium heat.
- The bubbles in the oil will reduce when the florets are fried well.
- Remove them to a steel colander. Serve cauliflower pakoda hot with a cup of hot tea or coffee.
Nutrition Facts : Calories 104 kcal, Carbohydrate 18 g, Protein 4 g, Fat 1 g, Sodium 113 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
GOBI PAKORA (CAULIFLOWER PAKODA)
Cauliflower pakoda or gobi pakora are crispy and tasty cauliflower fritters. In this North Indian recipe marinated cauliflower florets are coated with savory gram flour batter and deep fried. They make for a wonderful evening vegan snack.
Provided by Dassana Amit
Categories Appetizers Snacks
Time 50m
Number Of Ingredients 15
Steps:
- In a pan, Boil enough water with salt.
- Break or chop the cauliflower in medium sized florets.
- Rinse them well and add them to the boiling water.
- Switch off the flame and let the cauliflower florets be immersed in the water for 10 to 12 minutes.
- Drain the water from the cauliflower florets. In a pan marinate the cauliflower with red chili powder, turmeric powder, ginger-garlic paste, garam masala powder. Mix very well and keep aside for 8 to 10 minutes.
- In another bowl, make a smooth batter with the besan/gram flour, asafoetida, baking soda or baking powder, salt and water.
- Next add carom seeds to the batter and mix well.
- Heat oil in a kadai or deep fryer. You can use any neutral tasting oil with a high smoking point.
- Take each marinated cauliflower and dip in the batter.
- Coat each floret evenly with the batter and add them carefully in the medium hot oil.
- When one side becomes slightly crisp and the batter firms up then turn over with a slotted spoon and continue to fry the other side.
- Fry till the cauliflower fritters are crisp and golden evenly. You will have to turn the pakora a couple of times for even frying.
- With a slotted spoon remove the pakoda and drain as much oil as possible. Then keep them on paper towels to remove excess oil.
- Serve the cauliflower pakoda hot or warm with any green chutney or sauce, sprinkled with chaat masala, lemon juice and chopped coriander leaves. You can also have them with roti or stuff them between bread slices or dinner rolls.
Nutrition Facts : Calories 318 kcal, Carbohydrate 35 g, Protein 13 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 797 mg, Fiber 9 g, Sugar 8 g, UnsaturatedFat 12 g, ServingSize 1 serving
VIJ'S BUTTERMILK PAKORAS
Great tasting pakoras and they look very rustic. I myself use less salt but I will post the recipe as I found it and add my personal changes in brackets. They can be reheated in a 325F oven for about 10-15 minutes if you want to make them in advance. In the fridge they can be kept for 3 days. They can also be frozen and reheated, defrost them first. I like to serve them with thick yogurt, mixed with chopped coriander leaves. Recipe from Vij's restaurant in Vancouver BC.
Provided by PetsRus
Categories Lunch/Snacks
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Wash the cauliflower in a colander; allow to drain for approx 15 minutes (the vegetables need to be very dry otherwise the extra water will make the batter runny).
- Peel and wash the potatoes, cut in half and cut each half in thin slices (I quarter the potato).
- In a large mixing bowl combine the chickpea flour, buttermilk, peppers, coriander, cumin, mango powder, turmeric and salt, using your hands.
- Make sure everything is well combined and that there are no lumps of chickpea flour left.
- Now add the cauliflower, potatoes and the red onion.
- It should be all sticking together.
- To test the right thickness, take a spoonful and drop it from an 8-10 inch height back into the mixing bowl, the ball should remain its shape for a few seconds.
- If too runny add some more chickpea flour, 2 tablespoons at the time and no more then 4.
- Heat the oil, test with a drop of batter, when it floats to the top in a few seconds and is sizzling, the oil is hot enough.
- Drop approx 2-inch balls (they will not be round, and I use two tablespoons to do this) into the oil and fry for approx 2 ½ minutes or until golden brown.
- Drain on paper towels.
Nutrition Facts : Calories 333.7, Fat 6, SaturatedFat 1.1, Cholesterol 4.1, Sodium 2499.6, Carbohydrate 53.1, Fiber 10.4, Sugar 13.7, Protein 19
CREAMY CAULIFLOWER PAKORA SOUP
My husband and I often crave pakoras, deep-fried fritters from India. I wanted to get the same flavors but use a healthier cooking technique, so I made soup using all the classic spices and our favorite veggie, cauliflower! -Melody Johnson, DePere, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings (3 quarts).
Number Of Ingredients 17
Steps:
- In a Dutch oven over medium-high heat, bring first 14 ingredients to a boil. Cook and stir until vegetables are tender, about 20 minutes. Remove from heat; cool slightly. Process in batches in a blender or food processor until smooth. Adjust consistency as desired with water or additional stock. Sprinkle with fresh cilantro. Serve hot, with lime wedges if desired., Freeze option: Before adding cilantro, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary. Sprinkle with cilantro. If desired, serve with lime wedges.
Nutrition Facts : Calories 135 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 645mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
CRISPY VEGETABLE PAKORAS
These are very yummy, and if any of you have ever had Japanese tempura coated veggies, you'll love this recipe. It's similar, yet it is unique in it's taste. Serve with a chili sauce, mint yogurt sauce, or sweet and sour sauce. Try other vegetables for dipping, such as sweet potatoes, broccoli and asparagus.
Provided by veggigoddess
Categories Appetizers and Snacks Spicy
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.
- Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.
- Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).
- Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.
Nutrition Facts : Calories 216.5 calories, Carbohydrate 15.9 g, Fat 15.9 g, Fiber 2.6 g, Protein 4.6 g, SaturatedFat 1.9 g, Sodium 406.4 mg, Sugar 4.3 g
CAULIFLOWER PANKO PAKORAS (BREADED AND BAKED/FRIED)
I found the original recipe on another site with half the spices and reviewers said it was too bland so I'm posting it here to try myself with a little more punch. I also want to try mixing some coconut milk into the batter and frying in peanut oil. If it's worth posting I'll add it but if someone else has an opinion there first I'd love to hear it. :)
Provided by InAGourmetMinute
Categories Cauliflower
Time 30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 475°. In a large bowl, whisk together flour, 1/2 cup panko, the garam masala, baking soda, salt, and remaining spices. Whisk in lemon juice and club soda. Set aside.
- 2. In a small bowl, use a clean whisk to beat egg whites until foamy.
- 3. Whisk whites into flour mixture. Using your hands or a spatula, add cauliflower and combine until all florets are coated. Place remaining panko in a medium bowl. Lift florets, 1 at a time, out of batter and toss to coat with panko.
- 4. Place florets on a large nonstick baking sheet coated with oil. Bake until browned and crispy, about 20 minutes.
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