Gobi Pakora Recipe
chickpea fried cauliflower, sweet yogurt, tossed in cranberry habanero chutney
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Ingredients
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Cauliflower Pakora
Sweet Yogurt Sauce
Cranberry Habanero Chutney
Method
Cauliflower Pakora
- 1
Prepare the Cauliflower
Cut the cauliflower into small florets and rinse them under cold water. Pat dry with a clean towel.
- 2
Make the Batter
In a mixing bowl, combine chickpea flour, rice flour, turmeric powder, red chili powder, cumin seeds, and salt. Gradually add water to form a thick batter.
- 3
Coat the Cauliflower
Dip each cauliflower floret into the batter, ensuring it is well-coated.
- 4
Heat the Oil
In a deep frying pan, heat oil over medium heat until hot (around 350°F or 175°C).
- 5
Fry the Pakoras
Carefully drop the coated cauliflower florets into the hot oil. Fry in batches until golden brown and crispy, about 4-5 minutes per batch.
- 6
Drain Excess Oil
Remove the pakoras from the oil and place them on paper towels to drain excess oil.
Sweet Yogurt Sauce
- 7
- 8
Chill
Refrigerate the yogurt sauce for about 15 minutes to enhance the flavors.
Cranberry Habanero Chutney
- 9
- 10
Simmer
Let it simmer for about 15-20 minutes until the cranberries burst and the mixture thickens.
- 11
Add Lime Juice
Stir in the lime juice and remove from heat. Allow it to cool before serving.