Pure Prasad Kitchen
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Starters & Snacks 4 servings

Cauliflower Pakoda (Gobi Pakora)

Vegetarian / plant-based where suitable

Base yield: 4 servings | Current target: 4 servings

AllergensNone listed
Nutrition focusProtein-supporting ingredients, Plant-based / vegetarian friendly, Vegetable-rich and fibre-friendly
Kcal132 kcal per 100g/100ml | 208 kcal per serving
Offering noteCook with clean intention, offer with gratitude, serve as blessing.
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Ingredients

Ingredient Base Qty Scaled Qty Kitchen Qty / Notes
Cauliflower, raw – GB15 330 g 330 g 330 g
4.46 NHS serving Curry leaves, fresh – GB15 16 g 16 g 16 g
9.41 tbsp Peppers, capsicum, chilli, green, raw – GB15 40 g 40 g 40 g
2 average pepper Ginger, fresh – GB15 0.8 g 0.8 g 0.8 g
0.16x Average Portion Morrisons Black Onion Seeds 45g – BRANDB 4.3 g 4.3 g 4.3 g
0.09x Per pack Chilli powder – GB15 2.7 g 2.7 g 2.7 g
1 teaspoon Garam masala – GB15 1.9 g 1.9 g 1.9 g
1 teaspoon Flour, gram / chickpea – GB15 120 g 120 g 120 g
1.3 cup Flour, rice – GB15 60 g 60 g 60 g
1.5 heaped tablespoon Salt – GB15 3.5 g 3.5 g 3.5 g
3.5g Turmeric, ground – GB15 0.55 g 0.55 g 0.55 g
1/4 teaspoon Water, tap, drinking 0 g 0 g 0 g

Method

  1. Separate the florets from cauliflower. Do not chop them to small florets.
  2. Heat 4 cups(4 portions) of water in a pot until hot (not boiling). Add the cauliflower florets and sprinkle 1/2 teaspoon salt(4 portions). You may also add turmeric to the water.
  3. Leave them for a minute or 2 and then drain the water. Rinse them thoroughly. Drain collaner
  4. Transfer them to a mixing bowl. Add ginger garlic paste, chopped curry leaves and green chillies. Sprinkle chilli powder, carom seeds and garam masala all over. Mix them well.
  5. Sprinkle gram glour, rice flour and salt all over evenly. Sprinkle 2 to 3 tbsps(4 portions) water and begin to coat the gobi well with all the dry ingredients.
  6. Keep splashing more water as needed and mix until all of the flour coats the cauliflower well. It should resemble a wet marinade.
  7. Taste test the batter and add more salt if needed. Frying cauliflower pakoda.
  8. Heat oil in a deep pan for frying until hot enough.
  9. 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.
  10. Do not stir for 1 to 2 minutes. Then use a perforated ladle and stir them gently. Fry until golden and crisp on a medium heat.
  11. The bubbles in the oil will reduce when the florets are fried well.

Chef Notes

Whole items may need practical kitchen rounding after scaling.