Gobi Pakoda


  1. Cauliflower – 1 medium
  2. Besan – 1 cup
  3. Red chilly powder – 1 tsp
  4. Turmeric – 1 tsp
  5. Ginger-garlic paste – 1tsp
  6. Garam masala – 1 tsp
  7. Oil – for frying
  8. Salt – As per taste


Remove florets from the cauliflower. If those are big, cut them to make uniform size. Para boil those with pinch of salt, turmeric. Strain and keep aside.

For the batter: In a bowl, take besan. Add ginger- garlic paste, chilly powder, salt, red chilly powder, garam masla and water. Mix it to make a thick paste. Now add the para boiled florets into the batter and marinate for some time.

Heat oil in a kadhai. When oil is smoking hot, add florets with batter coating and fry till golden colour.

You can serve this snacks with tomato ketchup or any type of chutney.

Note: You can add rice flour in the batter to make pakoda crispier.


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