cauliflower pakoda recipe | gobi pakora recipe | cauliflower fritters

Cauliflower pakoda or gobi pakora recipe with step by step photos. crisp and tasty fried marinated cauliflower fritters made with gram flour (besan). One more pakora recipe for the monsoon time.

Monsoon is one of the best time to enjoy fried food Like pakora, chole bhature, tikki, chaat, samosa and so on. I know many folks don’t like fried foods. If you are calorie conscious or avoiding fried food, then the option is to bake the pakoras, which I have tried but not with successful results.

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gobi pakora recipe

Since monsoons are in full swing here, I am making a lot of fried snacks these days at home. Its always better to enjoy the snacks made at home than to eat outside during monsoon season.

The basic technique of making veggie pakora is more or less the same. So almost the same procedure is used for Aloo pakoda, Onion pakoda or Paneer pakoda and so on.

But in this recipe I have marinated the gobi before deep frying them. The idea came to me when I had made Mushroom tikka with besan (gram flour) where the mushrooms were marinated first and then grilled.

Here the gobi (cauliflower) is marinated with the spices first and then dipped in the gram flour batter and fried. these cauliflower pakora are crisp in taste and should ideally be eaten hot. if you are having them as snacks then pair them with a cup of hot masala chai or coffee.

These gobi pakora can be served as a side dish or even as starters with tomato sauce or pudina chutney or coriander chutney. They can be had plain or with roti or even with bread. I served the cauliflower fritters with dry pomegranate chutney and some rotis.

Few more snacks recipes for you!

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

cauliflower pakoda

5 from 4 votes
Gobi pakoda recipe - crisp fried marinated cauliflower fritters made with gram flour or besan.
gobi pakora recipe
Author:Dassana Amit
Prep Time:25 mins
Cook Time:25 mins
Total Time:50 mins
Cuisine:north indian
Servings (change the number to scale):3 to 4
(1 CUP = 250 ML)


main ingredients for cauliflower pakoda

  • 1 medium sized cauliflower (phool gobi)
  • 2 cups gram flour (besan)
  • ½ tablespoon ginger-garlic paste
  • ½ teaspoon carom seeds (ajwain)
  • ½ teaspoon red chili powder (lal mirch powder)
  • ¼ teaspoon garam masala powder
  • 1 pinch asafoetida powder (hing)
  • 1 pinch turmeric powder (haldi)
  • 1 pinch baking soda (or baking powder) - optional
  • water - add as required to make a thick flowing batter
  • oil for deep frying or shallow frying the pakoras
  • rock salt or regular salt as required

for garnish and flavoring

  • 1 teaspoon chaat masala to sprinkle from above
  • ½ teaspoon lemon jucice to be sprinkled (optional)
  • 1 or 2 tablespoon chopped coriander leaves for garnish (dhania patta)


preparation for cauliflower pakoda recipe

  • Boil enough water with salt.
  • Break or chop the cauliflower in medium sized florets.
  • Rinse them well and add them to the boiling water.
  • Switch off the flame and let the cauliflower florets be immersed in the water for 10-12 minutes.
  • Drain and then marinate the cauliflower with red chili powder, turmeric powder, ginger-garlic paste, garam masala powder. Mix very well and keep aside for 8-10 minutes.

making cauliflower pakoda

  • In another bowl, make a smooth batter with the besan/gram flour, asafoetida, baking soda or baking powder, salt and water.
  • Next add carom seeds to the batter and mix well.
  • Heat oil in a kadai or deep fryer.
  • Take each marinated cauliflower and dip in the batter.
  • Coat each floret with the batter and add these in the medium hot oil.
  • Fry till the cauliflower fritters are crisp and golden evenly.
  • Drain cauliflower pakoras on paper towels to remove excess oil.
  • Serve the cauliflower pakoda hot or warm with any green chutney or sauce, sprinkled with chaat masala, lemon juice and chopped coriander leaves.


Another way to make these gobi pakoras is without marinating them. Just mix everything except the cauliflower and prepare the batter. Dip the gobi florets into the spiced batter and fry the gobi pakoras.
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Preparation for cauliflower pakoda recipe

1. Break or chop one cauliflower in medium sized florets.

gobi pakora recipe

2. In a pan, boil enough water with salt.

gobi pakora recipe

3. Rinse them well and then add them to the boiling water. switch off the flame and let the cauliflower florets be immersed in the water for 10-12 minutes. This is done to remove any insects, if any.

gobi pakora recipe

4. Drain the cauliflower.

gobi pakora recipe

5. Marinate the cauliflower with ½ teaspoon red chili powder and 1 pinch of turmeric powder.

gobi pakora recipe

6. Also add ½ tablespoon ginger-garlic paste and ¼ teaspoon garam masala powder.

gobi pakora recipe

7. Mix very well and keep aside for 8-10 minutes.

gobi pakora recipe

Making gobi pakoda batter

8. In another bowl, add 2 cups of besan (gram flour), 1 pinch asafoetida (hing), 1 pinch baking soda or baking powder and salt as required.

gobi pakora recipe

9. Next add ½ teaspoon carom seeds (ajwain) to the batter and mix well.

gobi pakora recipe

10. Pour water as required.

11. Make a smooth batter.

gobi pakora recipe

Frying gobi pakoda

12. Heat oil in a kadai or deep fryer.

gobi pakora recipe

13. Take each marinated cauliflower and dip in the batter.

gobi pakora recipe

14. Coat each floret with the batter.

gobi pakora recipe

15. Add them in the medium hot oil.

gobi pakora recipe

16. Fry till the cauliflower pakoda are crisp and golden evenly.

gobi pakora recipe

17. Drain the cauliflower pakora on paper towels to remove excess oil.

gobi pakora recipe

18. Sprinkle 1 teaspoon chaat masala, ½ teaspoon lemon juice and 1 to 2 tablespoon chopped coriander leaves on the gobi pakoras.

gobi pakora recipe

Serve the cauliflower pakoda hot or warm with any green chutney or pudina chutney or tomato sauce.

gobi pakora or cauliflower pakora

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Dassana Amit

Dassana Amitnamaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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21 comments/reviews

  1. Tried these pakodas for a tea time snack…the marinated florets dipped in lightly spiced batter and fried was just awesome and yummy.5 stars

    • thanks again winnie. yes, the florets when marinated first and then batter coated and fried, have a great taste.

  2. It tasted awesome..5 stars

    • Thanks Ashitha

  3. Yummy….

  4. hi..all your recipes are excellent..I have tried many and most of them came out good…keep the great
    work going..God bless u and Amit5 stars

    • thanks pranav for this positive comment and also your good wishes.

  5. All recipe the best test and easy to make by recipe I like it

    • thanks barkat

  6. There is need to boil cauliflower if pieces are big one. Otherwise no need to boil.3 stars

  7. Do gobi (even Aloo) to be boiled first before frying.???

    • adoksaja, no need to boil the cauliflower and potatoes. i have added cauliflower to boiling water (blanched them) because sometimes there are small insects in the gobi. if your gobi is very clean then you don’t need blanch it. no need to boil potatoes also. just slice the potatoes and make the pakoras.

  8. haiii,
    can we use maida instead of besan??

    • krishna, pakoras taste good with besan only. its best to use besan.

  9. haii,
    its so lovely!!!
    i mean that photograph is enough to show the taste of this dish!!
    i will definitely cook it!!
    thank you!!5 stars

    • welcome krishna.

  10. What a great idea to have cauliflower!
    We usually bake them or just boil them and have them as a side dish here in Greece.
    Your recipe is a fresh idea for us, thank you!!!

  11. I ll always prefer making my own pakora, samosa etc at home. Don’t want to risk to get sick and anyway it’s all wet and humid outside and homemade makes the house smell to pleasant. =) Looking very tempting Dassana!

  12. kebab chutney must be awesome ! i liked the pictures which cut the florets in to two 🙂 good click !

  13. They look so delicious and tempting.. perfect for this rainy season 🙂

  14. I love these pakoras during the monsoons especially. It’s comfort food with a hot cup of “chai”. Your pakoras are making my mouth water.