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22 Comments

  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

  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

    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.

  3. 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

  4. 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!!!

  5. 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!

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

  7. 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.