Gobi Pakora (Indian Cauliflower Fritters)

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Cauliflower pakoda or gobi pakora are crispy and tasty cauliflower fritters. Though they are many variations to make gobi pakora, this recipe is a truly delicious one. In this recipe, marinated cauliflower florets are coated with savory gram flour batter and deep fried. They make for a wonderful evening vegan snack.

gobi pakora served on a white plate with green chutney.

One more pakora recipe for the monsoon time. Monsoon is one of the best times 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.

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

About Gobi Pakora

The basic technique of making any 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. This marinating cauliflower with various ground spices makes a big difference in the flavor and taste.

After being marinated with the spices, the cauliflower florets are later dipped in the gram flour batter and deep 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 pakora can be served as a side dish or even as starters with tomato ketchup or mint chutney or coriander chutney or any green chutney or dipping sauce of your choice.

They can be had plain or with roti or even with bread. I served the cauliflower fritters with dry pomegranate chutney and some roti.

Step-by-Step Guide

How to make Gobi Pakora

1. Break or chop one cauliflower into medium-sized florets.

cauliflower florets in a plate

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

boiling water with salt in a pan

3. Rinse the cauliflower florets well and then add them to the boiling water. Switch off the heat and let the cauliflower florets be immersed in the water for 10 to 12 minutes. This blanching step is optional and is done to remove any insects or worms if any.

cauliflower florets added to hot water

4. Drain the water from the cauliflower florets using a strainer or colander.

drain the cauliflower florets

5. In a bowl, take the blanched cauliflower florets. Add ½ teaspoon red chili powder (or cayenne pepper) and 1 pinch of turmeric powder (ground turmeric).

red chilli powder and turmeric added to cauliflower florets

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

adding ginger garlic paste and garam masala powder

7. Mix very well and marinate for 8 to 10 minutes.

mix spices with cauliflower florets

Making batter for gobi pakora

8. In another bowl, take 2 cups of besan (gram flour), 1 pinch asafoetida (hing), 2 to 3 pinches of baking soda or baking powder and salt as required.

gram flour and baking soda and hing in a bowl

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

carom seeds added to gram flour

10. Pour water as required. I recommend adding water bit by bit and mixing so that you get the right consistency in the batter.

add water for batter

11. Make a smooth flowing medium consistency batter. The batter should be smooth without any lumps. It should not be runny or too thick.

gobi pakora batter in a bowl

Frying cauliflower pakoda

12. Heat oil in a kadai or deep fryer or pan. You can use sunflower oil or peanut oil or mustard oil or any neutral oil that has a high smoking temperature.

heat oil in a frying pan

13. Let the oil become medium hot or having a temperature of 180 to 190 degrees celsius. Then take each marinated cauliflower floret and dip it in the batter.

marinated cauliflower dipped in batter

14. Coat the florets evenly with the batter.

cauliflower florets coated with batter

15. Add them carefully to the medium hot oil. Depending on the size of the kadai or pan, you can add less or more pakora while frying.

Make sure that the kadai is not overcrowded and there is some space between the pakora.

cauliflower pakora added to hot oil

16. When the pakora becomes lightly golden and the batter firms up, turn over with a slotted spoon and continue to fry.

You will have to turn them a couple of times for even frying. Fry till the pakoda are crisp and golden evenly. Keep the heat to medium but if needed then regulate the heat as required.

frying cauliflower pakoda in oil

17. Then with a slotted spoon drain as much oil as you can in the pan and remove the golden fried cauliflower fritters. Place them on kitchen paper towels to remove excess oil.

Fry remaining batches of the cauliflower florets in the same way.

fried gobi pakora placed on kitchen paper napkins

18. While serving place the hot gobi pakora in a bowl or plate. Sprinkle 1 teaspoon chaat masala, ½ teaspoon lemon juice and 1 to 2 tablespoon chopped coriander leaves evenly all over on the pakoras.

sprinkle chaat masala and lemon juice and coriander leaves on gobi pakora

Serve these cauliflower pakoda with any green chutney or mint chutney or cilantro chutney or tomato ketchup.

You can also enjoy them with roti or paratha or bread. They make for a good tea time snack served with tea. You can also sandwich them between bread slices or dinner rolls or make a wrap or place them between burgers.

gobi pakora served in a white plate with green chutney

Few more snacks recipes for you!

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gobi pakora served on a white plate with green chutney.

Gobi Pakora (Cauliflower Pakoda)

Cauliflower pakoda or gobi pakora are crispy and tasty cauliflower fritters. In this North Indian recipe marinated cauliflower florets are coated with savory gram flour batter and deep fried. They make for a wonderful evening vegan snack.
5 from 6 votes
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Cuisine North Indian
Course Appetizers, Snacks
Diet Vegan, Vegetarian
Difficulty Level Moderate
Servings 4


Main ingredients

  • 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 or cayenne pepper or paprika
  • ¼ teaspoon Garam Masala
  • 1 pinch asafoetida powder (hing)
  • 1 pinch turmeric powder (ground turmeric)
  • 2 to 3 pinch baking soda (or baking powder) – optional
  • water – add as required to make a thick flowing batter
  • oil – any high smoking neutral flavored oil or mustard oil for deep frying
  • rock salt (edible and food grade) 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 (cilantro)



  • In a pan, 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 to 12 minutes.
  • Drain the water from the cauliflower florets. In a pan marinate the cauliflower with red chili powder, turmeric powder, ginger-garlic paste, garam masala powder. Mix very well and keep aside for 8 to 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. You can use any neutral tasting oil with a high smoking point.
  • Take each marinated cauliflower and dip in the batter.
  • Coat each floret evenly with the batter and add them carefully in the medium hot oil.
  • When one side becomes slightly crisp and the batter firms up then turn over with a slotted spoon and continue to fry the other side.
  • Fry till the cauliflower fritters are crisp and golden evenly. You will have to turn the pakora a couple of times for even frying.
  • With a slotted spoon remove the pakoda and drain as much oil as possible. Then keep them 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. You can also have them with roti or stuff them between bread slices or dinner rolls.

Nutrition Info (Approximate Values)

Nutrition Facts
Gobi Pakora (Cauliflower Pakoda)
Amount Per Serving
Calories 318 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 1mg0%
Sodium 797mg35%
Potassium 828mg24%
Carbohydrates 35g12%
Fiber 9g38%
Sugar 8g9%
Protein 13g26%
Vitamin A 96IU2%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 70mg85%
Vitamin E 5mg33%
Vitamin K 24µg23%
Calcium 38mg4%
Vitamin B9 (Folate) 82µg21%
Iron 13mg72%
Magnesium 23mg6%
Phosphorus 65mg7%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

This Gobi Pakora recipe post from the archives (first published in July 2013) has been republished and updated on 18 June 2021.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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  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

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

  2. 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

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

    1. 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.

  4. 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

  5. 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!!!

  6. 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!

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

  8. 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.