Extra Crispy Gobi Pakoda in Minutes | Tea-Time Snack #shorts

Crispy, flavorful and perfect with a cup of chai. This Gobi Pakoda is made with lightly boiled cauliflower, aromatic whole spices and a simple besan coating that fries up beautifully golden.

Ingredients
• Cauliflower florets
• Turmeric powder
• Red chilli powder
• Jeera (cumin seeds)
• Black pepper
• Saunf (fennel seeds)
• Coriander seeds
• Ginger-garlic-green chilli paste
• Salt to taste
• Besan (gram flour)
• Fresh coriander leaves
• Oil for deep frying

Steps
1. Cut cauliflower into small florets and boil for 1 minute. Drain and dry completely.
2. Coarsely grind jeera, black pepper, saunf and coriander seeds.
3. Add turmeric, red chilli powder, the ground spice mix, ginger-garlic-green chilli paste and salt to the dried gobi. Mix well.
4. In a bowl, prepare a thick slurry using besan, turmeric, red chilli powder, salt and chopped coriander leaves.
5. Dip the spiced cauliflower pieces into the slurry.
6. Deep fry in hot oil on medium flame until crisp and golden.
7. Serve hot with green chutney or ketchup.

Perfect for evening snacks, rainy days or whenever you crave something crunchy.

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