Easiest Way to Cook Delicious Gobi pakora

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Gobi pakora. cauliflower pakoda or gobi pakora recipe with step by step photos. crisp and tasty fried marinated cauliflower fritters made with gram flour (besan). these gobi pakora are crisp in taste and should. Cauliflower pakoda or crunchy gobi pakora is an aromatic tea time or party snack that taste delicious. Goes great with a cup of tea or coffee.

Gobi pakora Gobi pakora is a great vegetarian or vegan alternative to other pakora dishes. Gobi pakora uses cauliflower as a main ingredient. Cauliflower is a good vegetable to use in pakoras because not only. You can cook Gobi pakora using 6 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Gobi pakora

  1. You need of Green chili 4 to 5.
  2. It’s of Gobi one bowl.
  3. You need of Salt to taste.
  4. Prepare of Masala 1/2 tsp.
  5. It’s of Red paper 1/2tsp.
  6. It’s of Oil for frying.

Nuun Bhariya is a popular version of such pakoras using wheat flour, salt, tiny bits of potato and onion which is typically found in the eastern region of Uttar Pradesh. I just discovered an amazingly delicious evening snack in the form on this Crispy Gobi Pakora. Cauliflower pakoras are often prepared with florets but today we will make pakoras with grated cauliflower. Try making these grated cauliflower pakoras with different taste.

Gobi pakora step by step

  1. Add all masala s then fry it in hot oil.
  2. And serve it with tomato sauce.

Gobi Pakodas is a recipe of delicious and hot pakodas made by dipping cauliflower chunks in a batter of besan, rice flour, cornflour with a pinch of Gobi Pakora recipe – How to make Gobi Pakora. Cauliflower pakoda or gobi pakora is the Indian version of fritters made with cauliflower florets. Here the florets are coated with chickpea flour and Indian spices and then deep fried. Gobi Pakora – Classic Spicy Cauliflower Pakora – Indian Cauliflower Fritters Recipe [RECIPE]. These Classic Spicy Cauliflower Pakoras are easy chickpea flour battered, deep fried flavored Indian Fritters.

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