How to Make Gobi Pakora | Crispy Gobi Pakora Recipe | MOTHER's RECIPE | Cauliflower Pakoda

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In the new Episode of "MOTHER'S RECIPE" learn how to make Gobi Pakora on Rajshri Food

How to Make Cauliflower Pakora | Crispy Cauliflower Fry | Gobhi Pakora | Gobi Pakora Masala Recipe | How to Make Pakoda | Cauliflower Pakoda with rice flour | Gobi 65 Recipe | How to Make Gobi Bajjiya | Gobi Bajji Recipe | Easy Cauliflower Pakora | Hot Snacks for Rainy Season | Evening Snacks with Tea | Indian Cauliflower Fritters | Gobi Recipes | Cauliflower Fritters Indian | Cauliflower Recipes | Quick & Easy | Rajshri Food

Gobi Pakora Ingredients:
Introduction - 0:00

How to Clean the Gobi with Salt - 0:12
Hot Water
Salt
500 gms Gobhi (florets)
Water

How to make Batter for Gobi Pakora - 1:08
1 cup Gram Flour
2 tbsp Rice Flour
1 pinch Asafoetida
1 tsp Red Chilli Powder
1/2 tsp Turmeric Powder
1 tsp Raw Mango Powder
1 pinch Carom Seeds
Salt (as per taste)
1 inch Ginger (grated)
2 Green Chillies (chopped)
2 tbsp Coriander Leaves (chopped)
2 pinch Baking Soda
1/2 cup Water

How to Fry the Gobi Pakora - 2:37
Mustard Oil
Chaat Masala

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About Gobi Pakora
A wide variety of fried cauliflower dishes are found in India. Cauliflower pakoras, battered and spiced fried cauliflower, are popular in North India and Chennai, and may be double-fried for crispness. They can be served with a tomato or peanut chutney. The cauliflower is separated into florets then deep-fried. It may be fried plain, it may be breaded; it may be battered, or it may be simply floured. The plain version is the crispest, though the oiliest; the breaded and battered versions result in a moister, less crisp interior. One Punjabi recipe deep-fries the cauliflower first, then sautés it in spices and yogurt to nap the florets with sauce.