Pakora is an Indian dish which everyone likes to eat. These are made by dipping them in gram flour. Gobi Pakora is made from Gobi, apart from this Pakora is made from potato, brinjal, green chilli, spinach, bottle gourd etc.
Gobi Pakora is a great snack in winter. You can eat it with tea or green chutney. , This snack can be the best Indian appetizer in any kitty party.

Benefits of cauliflower

Cauliflower is a versatile vegetable. It can be eaten raw, cooked, roasted, grilled, baked into pizza crust, or cooked and mashed as an alternative to mashed potatoes. You can also serve cauliflower as rice and serve it in place of white rice.

Cauliflower is a member of the cruciferous vegetable family along with Brussels sprouts, cabbage, broccoli, collard greens, kale, kohlrabi, rutabaga, turnips. Some people find it unpleasant. But this family of vegetables also offers a variety of health benefits and may reduce the risk of various types of cancer.

picking cauliflower

Look for a head of cauliflower that has firm, creamy white curds and bright green, firmly attached leaves. Avoid brown spots or loose, stretched out areas.

Buy a head of cauliflower and separate it into its segments or florets. Wash the cauliflower first. Cauliflower wrapped in a cellophane bag can trap moisture and spoil quickly. Unwrap the cauliflower and place in a loosely sealed bag lined with paper towel to help absorb moisture. Whole heads of cauliflower can be kept in the refrigerator for four to seven days.

Try green, orange or purple cauliflower to add more color to side dishes, salads and snacks.

Nutrition values in cauliflower

Cauliflower is a rich source of fiber, which is essential for a good digestive system and a healthy heart. It contains your entire day’s worth of vitamin C, which boosts your immune system and may help reduce the severity of the common cold. Of the 100 grams of cauliflower in one serving, 92 grams are water. That means this veggie can help keep you hydrated.

Gobi pakora

Anadita sahu

Gobi Pakora is a great snack in winter. You can eat it with tea or green chutney.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 15

Course Appetizer

Cuisine Indian

Servings 2

Calories 25 kcal

Ingredients

1 medium size cauliflower
salt as required
1 tsp red chilli
1 tsp turmeric powder
1 tsp coriander powder
oil for frying
⅓ cup gram flour (besan)
½ tsp carom seeds
1 tsp ginger garlic paste

Instructions

First of all roughly chop the Ghobi(cauliflower)
Take water in a pan and boil cauliflower for 5 minutes .drain the cauliflower
Now take gram flour in a bowl and add salt, carom seeds and Make a batter out of it.
Now keep it aside and take cauliflower florets in another bowl and add red chilli, turmeric powder, ginger garlic paste to the cauliflower florets, mix well and keep it to marinate.
Heat oil in a kadhai or pan.
Let the oil become medium hot or having a temperature of 180 to 190 degrees Celsius. Then take each marinated cauliflower floret and dip it in the batter.
coat the florets evenly with the batter .add them carefully to the medium hot oil. Depending on the size of the kadai or pan, you can add less or more pakora while frying. Make sure that the kadai is not overcrowded and there is some space between the pakora.
You will have to turn them a couple of times for even frying. Fry till the pakoda are crisp and golden evenly. Keep the heat to medium but if needed then regulate the heat as required. Fry remaining batches of the cauliflower florets in the same way.