Gobi Pakora Recipe – Crisp And Tender – Pics

Gobi Pakora is member of Indian pakora family. Our tried and tested easy recipe for making crisp and market style Gobi pakoda quickly in your kitchen.

Written by Maahi Gupta
  By Maahi Gupta          Updated  7 Aug, 16




Gobi Pakora is one of the esteemed member of Indian pakora family. No matter which part of India you belong to, you would certainly have a specialized pakora shop around you.

Do you remember the Pakora stalls on railway stations? They all make this snack a passenger favorite. We belong to Karol bagh, Delhi and have fond memories of the Pakora shop right at the start of the market on Ajmal khan road. The green chutney that they serve with the pakora is just awesome.

If you have tasted the chutney, you must have noticed that they have some kind of Boondi's floating in the watery chutney. How do they do it? Well, they just mix the extra besan fried skin particles of the pakoras in this chutney. Over the day, the fried-besan-particles soak the chutney and help the normal chutney elevate its own status from a normal one to a lip smacking one!


2 min Prep
20 min Cook
Yield  15 Gobi Pakoda
Nutrition Facts
Gobi Pakora Recipe - Crisp And Tender - Pics
Amount Per Serving
Calories 336 Calories from Fat 306
% Daily Value*
Total Fat 34g 52%
Saturated Fat 5g 25%
Trans Fat 0.002g
Polyunsaturated Fat 4g
Monounsaturated Fat 24g
Cholesterol 0.1mg 0%
Sodium 207mg 9%
Potassium 73mg 2%
Total Carbohydrates 7g 2%
Dietary Fiber 1g 4%
Sugars 1g
Protein 2g 4%
Vitamin A 1%
Vitamin C 24%
Calcium 1%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.


Marinating Gobi (Cauliflower)

  • Take Cauliflower florets in a bowl. Add Salt, Red Chili Powder, Coriander Powder, Mango Powder, Asafoetida, Garam masala and Green Chilies. Mix well.
    Ingredients for gobi pakora marination
    Ingredients for gobi pakora marination 
  • Add 2 Tbsp of Oil and mix it well with florets. This will help the spices to wrap around the florets completely.
  • Lets keep them aside for marination till the time we get our Besan paste ready.

Preparing Besan paste

  • Take Gram flourBesan and Semolina in a bowl. Add Salt and Red chili powder. Mix once.
    Besan mixture ingredients for gobi pakora
    Besan mixture ingredients for gobi pakora 
  • Add Water gradually to make a smooth paste.
  • I have used 1+1/4 cup of water to make this besan mixture for pakoras.
  • Make sure there are no lumps in the mixture.
  • Besan mixture is ready to use. Keep it aside.

Frying the crispy Gobi Pakoras Ist shot

  • To fry the Gobi pakora, add Oil in a frying pan. Oil quantity should be enough to deep fry the pakoras.
  • Heat Oil on high flame for about 3-4 minutes.
  • By this time, Gobi would have marinated and we are now ready for frying. After 4 minutes, dip the Gobi floret in the Besan mixture completely.
    Dip gobi pakora in gram flour mixture
    Dip gobi pakora in gram flour mixture 
  • Add it carefully in the hot Oil and fry until they turn golden brown from all sides.
  • Keep the stove on high flame while frying pakoras.
  • When they turn golden brown in color, take them out and keep on the paper towel/napkin. Paper napkin would soak any extra Oil on the skin.

Frying the crispy Gobi Pakoras IInd shot

  • No, they are still not ready. There is an extra step that we do at this point.
  • Press the pakora with the flat surface bowl to break it open.
  • Now, add these pressed pakoras again in hot Oil and fry them again on high flame until they achieve golden brown color from all sides. This is done to fry the Gobi floret as well.
  • Once done, take them out from Oil and keep them on paper towel/napkin again.
  • The crispy and spicy pakoras are now ready to serve.


 Storage and Serving Suggestions

  1. The Gobi pakora can be half fried and stored for about 1-2 days in a refrigerator. It needs to be fried again before serving. This is exactly what the street side or the market pakora vendors do.
  2. You can refrigerate them after full frying as well for up-to 1-2 days. But, you would need to either re-fry them a BIT for heating. Re-frying these pakoras after 1 full frying is not recommend as it tends to fill extra Oil inside. I would favor Microwave heating here.
  3. Serve the pakora with green Coriander chutney or Amchoor chutney. The one you see in the pictures is Amchoor chutney.
Crisp and tender Gobi pakora at home
Frying Gobi pakora with opening its mouth helps Gobi floret get crisp

Recipe Recipe In English