GOBHI PAKODA/GOBHI KE PAKODE/CAULIFLOWER FRITTERS /गोभी के पकौड़े
Fresh harvest of gobhi or cauliflower inspires me to prepare dishes with this wonderful flower vegetable. This is the time of the year when we have the opportunity to buy seasonal gobhi. Though this is available the whole year, the taste and juice are absent in off-season produce.
Cauliflower/gobhi makes several tasty dishes like GOBI PULAO, GOBHI KI BHURJI, GOBHI-ALOO-MATAR CURRY, GOBHI MANCHURIAN GOBHI KA PARANTHA and many more
Today I have prepared the pakode/bhajia or fritters with this healthy and tasteful flower. Rain or no rain pakode is our all-time favourite. Medium-sized florets are first blanched to make them softer. These are then dipped into the besan/gram flour batter to deep fry. Finally, you get the golden brown gobhi ke pakode. In Punjabi families, these are ritually enjoyed with Shaam ki chai(evening tea). Here is a step by step method with pics for my readers to make such irresistible snack in the evening today
Prep time – 15-20 min
Cook time – 15 min
Cuisine – Indian(Punjab/North India)
Course – Evening snack/Hi-Tea
Author – Bharti Dhawan
INGREDIENTS REQUIRED FOR MARINATING CAULIFLOWER
• Salt – 1/2 tsp
• Red chilly powder – 1/2 tsp
• lemon juice – 1 tsp
MAIN INGREDIENTS REQUIRED
• Gobhi/Cauliflower of medium size – 1 no
• Besan(gram flour) – 1 cup/150 gms
• Water to make the batter – 1 cup or more to make a semi-thick batter
• Salt – 1+1 tsp
• Red chilly powder – 1 tsp
• Roasted cumin powder – 1 tsp
• Ajwain/carrom seeds – 1 tsp
• Haldi/turmeric powder – 1/2 tsp
• Oil – Sufficient enough for deep frying
INGREDIENTS REQUIRED WHILE SERVING
• Green chutney
• Chaat masala
• Fresh coriander leaves
METHOD
1- Chop gobhi/cauliflower into medium-sized florets wash and keep in salty water for 5 minutes to discard the worms (if any)
2- Add water to a saucepan and keep for boiling. Add gobhi florets into boiling water. Switch off the flame after 2 minutes and immediately drain the water to stop overcooking (blanching makes them softer)
- If you want to chop the small sized florets then skip the blanching process
3- Rub the blanched cauliflower with the ingredients for ‘MARINATION’. Keep aside for 15 minutes and prepare to make the besan batter
4- Take a mixing bowl and add besan/gram flour. Add water in batches and whisk with hand or a wire whisk. This would help to break the lumps and trap air into the batter. Add salt and other spices mentioned above. Keep the batter at rest for 15 minutes
5- Next, keep oil in a kadahi at medium-high flame. Dunk the marinated florets into the besan batter.
6- Check the temperature of the oil by dropping a little batter into the oil. If it comes up to the surface, this is ready for frying
7- Drop the dunked gobi florets one by one into the hot oil. Flip to fry another side also
- Avoid overcrowding otherwise, the temperature of the oil will get down and fritters will absorb too much oil
8- When all the gobi pakode are done to perfection, sprinkle some chaat masala and fresh herbs. Enjoy them with green chutney
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