Best Cauliflower Pakora Fritters With Cilantro Recipes

GOBI PAKORA (CAULIFLOWER PAKODA)

Gobi Pakora (Cauliflower Pakoda) image

Cauliflower pakoda or gobi pakora are crispy and tasty cauliflower fritters. In this North Indian recipe marinated cauliflower florets are coated with savory gram flour batter and deep fried. They make for a wonderful evening vegan snack.

Provided by Dassana Amit

Time 50m

Number Of Ingredients 15

Ingredients

1 medium sized cauliflower ((phool gobi))
2 cups gram flour ((besan))
½ tablespoon Ginger Garlic Paste
½ teaspoon carom seeds ((ajwain))
½ teaspoon red chili powder (or cayenne pepper or paprika)
¼ teaspoon Garam Masala
1 pinch asafoetida powder ((hing))
1 pinch turmeric powder ((ground turmeric))
2 to 3 pinch baking soda ((or baking powder) - optional)
water (- add as required to make a thick flowing batter)
oil (- any high smoking neutral flavored oil or mustard oil for deep frying)
rock salt (edible and food grade) (or regular salt as required)
1 teaspoon chaat masala to sprinkle from above
½ teaspoon lemon jucice to be sprinkled ((optional))
1 or 2 tablespoon chopped coriander leaves for garnish ((cilantro))

Steps:

In a pan, Boil enough water with salt.
Break or chop the cauliflower in medium sized florets.
Rinse them well and add them to the boiling water.
Switch off the flame and let the cauliflower florets be immersed in the water for 10 to 12 minutes.
Drain the water from the cauliflower florets. In a pan marinate the cauliflower with red chili powder, turmeric powder, ginger-garlic paste, garam masala powder. Mix very well and keep aside for 8 to 10 minutes.
In another bowl, make a smooth batter with the besan/gram flour, asafoetida, baking soda or baking powder, salt and water.
Next add carom seeds to the batter and mix well.
Heat oil in a kadai or deep fryer. You can use any neutral tasting oil with a high smoking point.
Take each marinated cauliflower and dip in the batter.
Coat each floret evenly with the batter and add them carefully in the medium hot oil.
When one side becomes slightly crisp and the batter firms up then turn over with a slotted spoon and continue to fry the other side.
Fry till the cauliflower fritters are crisp and golden evenly. You will have to turn the pakora a couple of times for even frying.
With a slotted spoon remove the pakoda and drain as much oil as possible. Then keep them on paper towels to remove excess oil.
Serve the cauliflower pakoda hot or warm with any green chutney or sauce, sprinkled with chaat masala, lemon juice and chopped coriander leaves. You can also have them with roti or stuff them between bread slices or dinner rolls.

Nutrition Facts : Calories 318 kcal, Carbohydrate 35 g, Protein 13 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 797 mg, Fiber 9 g, Sugar 8 g, UnsaturatedFat 12 g, ServingSize 1 serving

PAKORA (INDIAN VEGETABLE FRITTERS)

Pakora (Indian Vegetable Fritters) image

Recipe video above. Vegetable fritters can be so bland and uninspiring ... but not in the hands of Indian cooks! Pakoras are a traditional Indian street food made with all sorts of vegetables. I've used onion, potato and caulifloiwer, but see Note 5 for other options. Serve as starter for an Indian menu, light meal or pass around as canapes. They're gluten free and vegan so everybody can enjoy them!Spiciness: Mild. Large chillies are not that spicy, and we are using 2 across lots of pakoras! Feel free to omit/reduce the fresh chilli and chilli powder.No deep fry method - See Note 7 for shallow pan-fried version.

Provided by Nagi

Categories Appetiser Light Meal Starter

Number Of Ingredients 26

Ingredients

2 1/4 cups chickpea flour ((Note 1))
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp fenugreek powder ((Note 2))
1/2 tsp chilli powder ((pure chilli powder, Note 3))
2 tsp salt ((cooking/kosher salt))
3/4 cups + 2 1/2 tbsp water
1 1/2 cups onions (, grated using standard box grater (~1 1/2 onions))
2 cups potato ((~1 large), peeled and grated using standard box grater (Note 4))
2 1/2 cups cauliflower ((~1/4 large head), finely chopped into rice size pieces (or grate))
2 large red chillies ((cayenne peppers), finely chopped (adjust spiciness to taste, or leave them out))
1 tbsp fresh ginger (, finely grated)
2 tbsp coriander/cilantro leaves (, finely chopped)
3 - 4 cups vegetable or canola oil ((4cm / 1.5" depth in pot))
2 cups mint leaves
1 cup coriander/cilantro leaves
1/4 cup eschalot (, sliced)
3 tbsp lime juice
1 tsp caster sugar
1/2 tsp cumin seeds
1/2 tsp cooking/kosher salt
2 ice cubes ((loosens + keeps sauce green))
1 cup plain yoghurt
1/2 cup mint leaves (, packed)
1/4 tsp salt

Steps:

Make batter: Place chickpea flour in a bowl with the spices (turmeric, cumin, coriander, fenugreek, chilli). Slow whisk in the water.
Mix in Vegetables: Add potato, cauliflower, onion, ginger, chilli and coriander. Mix well with a wooden spoon. It should be a thick batter, almost paste-like.
Preheat oven to 80°C/175°F - to keep cooked pakoras warm. Set a rack over a tray.
Heat oil: Heat 4cm / 1.5" oil in a large heavy based pot to 180°C/350°F (Note 6).
Form patties: Drop 2 tbsp of batter roughly formed into a patty shape into the oil. I use my hands (as is typical in India!) but you can also use 2 tablespoons (be careful of splash-age). Don't crowd the pot, it will lower the temperature too much.
Fry pakoras: Fry 2 - 3 minutes until golden. Drain on paper towels. Keep cooked pakoras hot in the oven on a rack set over a tray.
Serve: Serve pakoras with Coriander Mint Sauce or Minted Yogurt Sauce!

Nutrition Facts : Calories 64 kcal, Carbohydrate 8 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Sodium 155 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

CAULIFLOWER PAKORA FRITTERS WITH CILANTRO

Cauliflower Pakora Fritters with Cilantro image

Number Of Ingredients 12

Ingredients

1 teaspoon Chaat Masala or store-bought
1 large head cauliflower (about 1 1/2 pounds), cut into 2-inch florets
1/2 teaspoon salt, or to taste
1/2 teaspoon , hot red pepper flake, , or to taste
1 1/2 recipe Basic Batter for Pakora Fritters
1 to 2 tablespoon garbanzo beans, flour
1/4 cup minced fresh cilantro, including soft stems
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1/4 teaspoon Garam Masala
1/2 teaspoon coarsely ground ajwain seeds
1 1/2 to 2 cups peanut oil for deep-frying
1/4 cup mustard oil for deep-frying

Steps:

1. Prepare the chaat masala. Place the cauliflower florets in a bowl and toss with salt and red pepper flakes. Set aside to let the flavors blend. Prepare the basic batter. Mix in the chickpea flour, cilantro, green chile peppers, garam masala, and ajwain seeds. Add the florets to the batter. Heat the oil and fry the florets as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna).2. Let cool, then press each fritter between the palms of your hands to flatten. As you do this, the batter goating will break and reveal parts of the florets. Refry the dense florets in hot oil until the pakoras are lightly browned and crisp, 1 to 2 minutes. Drain on paper towels. Transfer all the fried pakoras to a serving platter, sprinkle the chaat masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves