Crispy Gobi Pakora Recipe

Crispy Gobi Pakora Recipe:

Mushroom noodle recipe

Crispy Gobi Pakora is an incredibly great evening snack. Gobi is not a vegetable that everyone enjoys, and I know there are some members of my family who feel the same way.If the meal had gobi, they would come up with an explanation to forgo it. The same people, though, were seen eating this as though it were something else. Browse

 Follow the straightforward recipe below to make this at home. Enjoy.

Ingredients and Quantity:

  • 12 to 14 florets of cauliflower
  • powdered turmeric
  • a half teaspoon
  •  Salt as desired.
  •  1 tsp ginger and garlic paste
  •  icy red powder
  •  1 tablespoon
  •  Half a teaspoon of garam masala powder.
  •  1 tbsp. soy sauce
  •  1/2 teaspoon of pepper powder.
  •  Corn flour, half a cup
  •  1/2 cup regular flour
  •  Red food coloring, a tiny bit
  •  Deep-frying in vegetable oil

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How to make the Crispy Gobi Pakora Recipe:

  1. Wash and clean the cauliflower. Add four glasses of water, turmeric powder, cauliflower florets, and a dash of salt to a skillet. For one minute, boil it.
  2. Strain the water, then set the florets aside.
  3. Permit it to cool at the ambient temperature.
  4. Cover the gobi florets with 1 tbsp of cornmeal. Add cornflour, all-purpose flour, ginger-garlic paste, soy sauce, red chili powder, garam masala powder, pepper powder, food coloring, and salt to a bowl. To get a thick batter, add water.
  5. Take the cooked cauliflower florets and dip them into the batter, coating them thoroughly on all sides.
  6. Add the coated florets to the hot oil in a wok or kadhai that has been preheated. It should be deep-fried till light golden and crunchy on all sides. At a time, fry 7-8 pakora.
  7. Remove the fried pakora from the oil by placing it on a piece of paper towel. Serve it warm with your favorite chutney or dip.
  8. Enjoy!

source: evergreenrecipes

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