The crisp Gobhi pakoda are studded with coriander seeds are a sure winner. The batter has no spices except coriander seeds, so as to allow the natural flavour of the cauliflower to emerge. These fritters may also be served in place of a side dish, especially with other fried food.

Ingredients of Gobhi Pakoda

1 large head or 2 small heads cauliflowers

For the batter:

235 g unsifted chickpea flour (besan)

2 tbsp peanut or corn oil

2 tbsp coriander seeds, crushed

¼ tbsp cayenne pepper (optional)

2 tbsp salt

300 ml cold water

Peanut or corn oil enough to fill a kadhai or frying pan to a depth of 5 cm

Method of preparing Gobhi Pakoda

First break the cauliflowers and separate them into florets. Then cut into 2.5-cm/l-inch pieces and wash.

Stir the flour in coriander, cayenne pepper and salt. Gradually add water and the beat mixture to make it thin and smooth, like crepe batter.

Then leave the batter for resting for at least ½ hour in a warm place which will ferment the batter slightly, and make it light and fluffy.

Heat oil in a kadhai and dip a piece of the cauliflower into the batter, and gently put the coated floret into the hot oil and fry in low temperature. This will allow the fritters to cook slowly and brown gently, thus developing a golden, crackling crisp crust. The pakodas are fried by stirring and turning until they are pale golden for about 10-12 minutes.

Gobhi Pakodas go well with almost anything and are lovely for afternoon tea.