Rains are synonymous with chai and pakodas, isn't that right! My fondest childhood memories of rain are those spent watching the rains pouring outside with crispy and hot pakodas. My grandmother and mother used to make pakodas of almost all veggies available, from potato, onions, spinach, gobhi, paneer,bread and so on. I have already shared some pakoda recipes on this blog and today let's make the yummy and crispy gobhi pakodas for this monsoon.
Ingredients (you will need):
PhoolGobhi/Cauliflower, 100 gms
Besan/Chickpea flour, 1 cup
Coriander leaves, chopped - a handful
Cumin seeds/Jeera, 1/2 tsp
Salt, to taste
Red chili powder, 1/2 tsp
Green Chilli, chopped - 1 small
Amchoor Powder, 1/2 tsp
Chaat Masala, 1/2 tsp
Baking soda, 1/4 tsp
Water, as required
Oil/ghee, for frying
1. In a bowl, mix together besan, fresh coriander leaves, cumin seeds, salt, 1/2 tsp red chili powder, chopped fresh green chili and baking soda. Make a slightly thick batter using water as required. Simultaneously, keep a kadai/wok with sufficient oil on gas flame for heating.
2. Separate phoolgobhi/cauliflower into florets as per your preference. Next, I sprinkled half of the chaat masala on the gobhi pieces to increase the flavor of the pakodas.
3. In the prepared batter, add one table spoon of hot oil from the kadai/wok. Mix well. Dip the gobhi florets into the prepared batter and coat them evenly on all sides.
4. Coat them as shown in the picture below, evenly from all sides.
5. Place the pakodas into the hot oil for frying. Fry till the pakodas are nice and golden on all sides. I cook these pakodas twice as the double frying process makes the pakodas more crisp.
5. Sprinkle the remaining chaat masala on the pakodas before serving. Enjoy these hot and homemade pakodas with chutney/sauce/ketchup of your choice.
Hope you liked the simple recipe of making gobhi pakodas. Do enjoy these pakodas in this rainy season/monsoons with your friends and family. Let me know in the comments section below.