RCI-SN.002.0166.001
Gobhi Ke Pakore
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Prep45 min
Cook25 min
Total70 min
Servings4
Difficultyintermediate
Ingredients
- Chick Pea flour 11 oz1 unit
- safflower oil 2 tsp1 unit
- red pepper flakes 1 tsp1 unit
- black pepper1 unitground 1 tsp
- cumin Powder 1/2 tsp1 unit
- curry Powder 1/2 tsp1 unit
- white sugar 2 tbsp1 unit
- kosher salt 2 tsp1 unit
- cayenne pepper1 unitground 1/4 tsp
- water 10 fl oz1 unit
- Simplot IQF Cauliflower 32 oz1 unit
Method
1
Cut a head of cauliflower into small, evenly sized florets, then wash and pat them completely dry with a clean kitchen towel to ensure the batter adheres properly.
5 minutes
2
In a large mixing bowl, combine chickpea flour (besan) with black pepper, cayenne pepper, salt, and a pinch of carom seeds (ajwain), then gradually whisk in cold water until a smooth, thick batter forms that coats the back of a spoon.
5 minutes
3
Heat oil in a deep heavy-bottomed pan or wok over medium-high heat until it reaches approximately 175°C (350°F); test readiness by dropping a small amount of batter into the oil — it should rise to the surface and sizzle immediately.
8 minutes
4
Working in batches, dip each cauliflower floret into the spiced batter, allowing any excess to drip off, then carefully lower the coated florets into the hot oil.
2 minutes
5
Fry the pakoras for 4–5 minutes, turning occasionally, until they are evenly golden brown and crisp on all sides.
5 minutes
6
Remove the fried pakoras with a slotted spoon and drain them on a plate lined with absorbent paper to remove excess oil.
2 minutes
7
Sprinkle additional black pepper and cayenne over the hot pakoras if desired, and serve immediately alongside mint chutney or tamarind sauce.