These gobi pakora, otherwise known as cauliflower fritters, are a great snack anytime or a side dish for Indian night. When that head of cauliflower gets you down, turn that great white brain of a vegetable into florets and fritterize it. Dare I say this is gluten free!
one head of cauliflower, cut into bite-size florets
1 1/2 cups of besan/gram/chickpea flour
1/2 tsp salt
1/2 tsp cumin
1/2 tsp garam masala
1/2 tsp baking soda
1/4 tsp of turmeric
pinch of cayenne pepper
water for mixing into a batter
oil for shallow frying
1. Boil the cauliflower florets in salted water until just tender. Strain and cool.
2. Whisk the dry ingredients together and then add in cold water to make a thick but still runny batter. Like the texture of a smoothie.
3. Mix in the florets until they are well coated.
4. Heat up enough oil for shallow frying in a heavy bottom pot. Check the oil by dropping a bit of batter into it. If it bubbles and cooks, it’s ready.
5. Fry a few florets at a time, turning to cook all sides and drain off excess oil on paper towel.
For the dip:
plain, full fat greek yogurt
jar of hot lime or mango pickle (I used some delicious spicy mango pickle)
fresh mint or cilantro (optional)
The dip is easy and just something I thought tasted good. Alternatively you could use chutney or even plain yogurt mixed with fresh mint. Start by adding just a tsp of the lime pickle to a small bowl of yogurt and mix. The more lime pickle you add, the spicier it will be so it is your call.
Enjoy these pakora warm or cold. They won’t last long!