Crispy golden cauliflower florets dipped in a spiced chickpea and rice flour batter, deep-fried in pure ghee or oil.
Snack · 15 min prep · 15 min cook · serves 4 Newly added
Ingredients
- 3 cups cauliflower , cut into bite-sized florets, parboiled 2 minutes, patted completely dry
- 1 cup besan (gram flour) , chickpea flour
- 2 tbsp rice flour , adds extra crunch
- 1/2 tsp turmeric powder
- 1 tsp cumin seeds
- 1/4 tsp hing (asafoetida)
- 3/4 cup water , for batter
- 3 cups oil , or ghee, for deep-frying
- 1 tsp salt
Preparation
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In a wide bowl, whisk together the besan, rice flour, turmeric powder, cumin seeds, hing, salt, and 3/4 cup of water into a smooth batter that coats the back of a spoon.
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Let the batter rest for 10 minutes to allow the chickpea flour to hydrate.
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Heat 3 cups of oil or ghee in a deep karai over medium-high heat until hot.
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Dip the dry parboiled cauliflower florets into the batter, ensuring each floret is evenly coated.
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Carefully drop the batter-coated florets one by one into the hot oil without overcrowding the pan.
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Fry over medium heat for 4 to 5 minutes, turning occasionally, until the coating turns crisp, puffed, and golden-brown.
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Remove with a slotted skimmer and drain on paper towels.
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Serve hot accompanied by fresh mint-coriander chutney or sweet date chutney.
In the tradition
Pakoras are an essential component of the international Hare Krishna Sunday Feast. Adding a small measure of fine rice flour to the besan batter creates an outer barrier that resists oil absorption, ensuring the cauliflower interior steams to tenderness while the exterior remains crisp.
Sources & further reading
- Great Vegetarian Dishes , Kurma Dasa (Page 128, Cauliflower Fritters (Gobi Pakora))
- ISKCON Sunday Feasts (Temple Prasadam Feast Canon)
Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.