Crispy gobi pakoda recipe made with purti sunlife refined sunflower oil | perfect tea-time snack

Gobi Pakoda, also known as Cauliflower Pakora, is one of India’s most loved monsoon and winter snacks. These crispy golden fritters are made by coating cauliflower florets in a spiced gram-flour batter and deep-frying them to perfection. When prepared using Purti Sunlife Refined Sunflower Oil, the pakodas turn out light, crunchy, and delicious-without feeling too oily.

 

Perfect for evening chai, weekend treat, or hosting guests, this easy Gobi Pakoda recipe brings authentic Indian flavours right to your plate.

 

Ingredients

For the Batter

• – Cauliflower (Gobi) – 1 medium, cut into small florets
• – Besan (Gram flour) – 1 cup
• – Rice flour – 2 tbsp (for extra crispiness)
• – Turmeric – ½ tsp
• – Red chilli powder – 1 tsp
• – Kashmiri chilli powder – ½ tsp (for colour)
• – Ajwain (carom seeds) – ½ tsp
• – Ginger–garlic paste – 1 tsp
• – Green chilli (finely chopped) – 1
• – Coriander (chopped) – 2 tbsp
• – Salt – as needed
• – Water – to make a medium-thick batter
• – Purti Sunlife Refined Sunflower Oil – for deep frying

 

Optional (for extra flavour)

• – Chaat masala – ½ tsp
• – A pinch of baking soda (for extra fluffy pakodas)

 

Steps & Preparation Method

1. 1. Prep the Cauliflower

 

• – Boil water with a pinch of salt.
• – Add the cauliflower florets and blanch for 2 minutes.
• – Drain and keep aside.

 

2. 2. Make the Batter

• – In a mixing bowl, combine:

 

• – Besan
• – Rice flour
• – Turmeric
• – Red chilli powder
• – Kashmiri chilli powder
• – Ajwain
• – Ginger–garlic paste
• – Chopped green chilli
• – Chopped coriander
• – Salt

 

 

• – Add water gradually to create a medium-thick, smooth, coatable batter.

• – Add a pinch of baking soda for extra fluffiness (optional).

 

 

3. 3. Fry the Pakodas

 

• – Heat Purti Sunlife Refined Sunflower Oil in a deep pan on medium flame.
• – Dip each blanched cauliflower floret into the batter.
• – Gently slide into the hot oil.
• – Fry until the pakodas turn golden brown and crispy.
• – Remove from oil and place on tissue paper to remove excess oil.

 

4. 4. Season

Sprinkle chaat masala or black salt while the pakodas are hot for a tangy kick.

 

Serving Suggestions

• – Serve with kasundi, green chutney, tomato ketchup, or pudina dip.
• – Perfect accompaniment with garam chai on rainy or winter evenings.
• – It can also be served as a starter with meals.

 

Tips for Perfect Gobi Pakoda

• – Blanching the gobi ensures it cooks evenly inside.
• – Use Purti Sunlife Refined Sunflower Oil for light, crispy, and healthier frying.
• – Avoid making the batter too runny; thick batter gives crispier pakodas.
• – Fry on medium heat; high heat will brown the pakodas fast, but leave the inside raw.
• – Add a little rice flour for extra crunch.