Name: Gobi Pakoras/ Cauliflower Fritters recipe by Zeenath Fathima at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 7
Ingredients: Cauliflower florets 1 cup (one medium sized cauliflower); Gram flour or besan 1 1/2 cups; Spring onions finely chopped 1 bunch; Garam masala 1 tsp; Cumin powder 1 tsp; coriander powder 1 tsp; Turmeric 1/2 tsp; RED CHILLI POWDER 1 TBSP; Kasoori Methi 1 tbsp; Ginger garlic paste 1 tsp; Coriander leaves finely chopped 1/2 cup

ABOUT Gobi Pakoras/ Cauliflower Fritters RECIPE

An easy and a yummy snack idea with green onions and cauliflower florets along with a sensational twist of kasoori methi by me. Add a zing of some of your favourite spices and relish these incredibly delicious and crispy fritters at tea-time or as a perfect brunch or even serve them to your kids as an afterschool snack with their favourite dip. These are healthy too with almost no extra oil dripping. Happy Frying Folks !!!!!!!!

Ingredients Serving: 7

Cauliflower florets 1 cup (one medium sized cauliflower)
Gram flour or besan 1 1/2 cups
Spring onions finely chopped 1 bunch
Garam masala 1 tsp
Cumin powder 1 tsp
coriander powder 1 tsp
Turmeric 1/2 tsp
RED CHILLI POWDER 1 TBSP
Kasoori Methi 1 tbsp
Ginger garlic paste 1 tsp
Coriander leaves finely chopped 1/2 cup

Instructions

1 TSP CUMIN POWDER, 1 TSP CORIANDER POWDER, 1/2 TSP TURMERIC, 1 TBSP RED CHILLI POWDER, 1 TSP GINGER GARLIC PASTE, 1 TSP SALT, 1 TSP GARAM MASALA, 2 PINCHES SODA AND 1 TBSP KASOORI METHI
TO ALL THE SPICES, ADD ABOUT 1 WHOLE BUNCH OF FINELY CHOPPED SPRING ONIONS, 1 CUP OF CAULIFLOWER FLORETS AND 1 1/2 CUPS OF GRAM FLOUR.
FINALLY ADD ABOUT HALF A CUP OF CHOPPED CORIANDER
AND ADD ALMOST A CUP OF WATER
MIX IT WELL
AND SEE TO IT THAT THE BATTER IS THICK. USE GRAM FLOUR AS NEEDED. ADD IT IN PORTIONS.
HEAT ENOUGH OIL FOR FRYING ON MEDIUM HIGH HEAT AND DROP WELL COATED CAULIFLOWER FLORETS INTO IT.
DEEP FRY UNTIL GOLDEN BROWN ON BOTH THE SIDES.
REMOVE THEM ONTO A KITCHEN TOWEL TO ABSORB EXCESS OF OIL IF ANY.
THERE IS NOT MUCH OIL DRIPPING AS SEEN. NEVER FRY THEM ON A LOW HEAT OR IN LESS HOT OIL. THE OIL SHOULD BE SIZZLING HOT AND SHOULD BE FRIED ON LOW TO MEDIUM FLAME MAINTAINING THE TEMPERATURE.

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