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Gobi Ke Pakoray (Crispy Cauliflower Fritters)
Crispy, warmly spiced cauliflower pakoras with a thick gram-flour batter.
These gobi ke pakoray are made with cauliflower florets coated in a thick, spiced gram-flour batter with a little rice flour for crispness. Coarsely crushed cumin, coriander and black pepper add plenty of flavor, while ginger, garlic and green chilies give the batter a fresh, savory kick.
Why You’ll Love These Gobi Ke Pakoray
They are crisp on the outside, tender inside and full of warm Pakistani-style spices. The batter comes together with pantry staples, and they make a satisfying tea-time snack served hot with your favorite chutney.
Gobi Ke Pakoray
Ingredients
- 1 medium cauliflower (gobi), cut into medium-to-small florets
- 1 cup gram flour (besan)
- 2 tbsp rice flour
- 2 garlic cloves
- ½-inch piece fresh ginger
- 3–4 green chilies
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- ½ tsp ajwain (carom seeds)
- ½ tsp black pepper
- ¼ tsp turmeric
- Red chili powder, to taste
- Salt, to taste
- ¼ tsp baking soda
- Pinch of hing (asafoetida), optional
- ¼ cup water to start, plus more as needed
- Oil, for deep frying
Instructions
- Cut the cauliflower into medium-to-small florets. Wash thoroughly, drain well and set aside.
- In a large mixing bowl, combine the gram flour, rice flour, red chili powder, turmeric, baking soda, salt, ajwain and optional hing.
- Add the cumin seeds, coriander seeds and black pepper to a coffee or spice grinder. Pulse briefly until coarsely crushed, not completely powdered.
- Crush the ginger, garlic and green chilies together. Add this mixture and the coarsely crushed spices to the flour mixture.
- Start with ¼ cup water and mix. Continue adding water a little at a time only as needed until you have a thick batter that clings well to the cauliflower.
- Add the cauliflower florets and mix thoroughly until every piece is evenly coated. Leave the coated cauliflower to rest for 5–10 minutes.
- Heat oil for deep frying over medium heat. Fry the battered cauliflower in batches, without overcrowding the pan, until golden and crispy.
- Remove and drain on paper towel. Serve hot with chutney. These pakoras are fried once; no double-frying is needed.
Tips for Crispy Gobi Pakora
- Keep the batter thick rather than runny so it coats the cauliflower properly.
- Start with only ¼ cup water and add more gradually if needed.
- Coarsely crush the cumin, coriander and black pepper instead of turning them into a fine powder.
- Let the coated cauliflower rest for 5–10 minutes before frying.
- Fry in batches so the oil temperature stays steady and the pakoras crisp evenly.
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This Pinterest design links directly to this crispy cauliflower fritter recipe.