Home/Recipe/Crispy Gobi Pakoda Recipe Made with Purti Sunlife Refined Sunflower Oil | Perfect Tea-Time Snack
Crispy Gobi Pakoda Recipe Made with Purti Sunlife Refined Sunflower Oil | Perfect Tea-Time Snack
05 Dec 2025
Enjoy crispy and flavourful Gobi Pakoda made with Purti Sunlife Refined Sunflower Oil. This easy recipe uses spiced besan batter and perfectly fried cauliflower florets to make a crunchy tea-time snack. Serve hot with chutney or ketchup for the perfect comfort bite.
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.IngredientsFor 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. Prep the Cauliflower
- Boil water with a pinch of salt.
- Add the cauliflower florets and blanch for 2 minutes.
- Drain and keep aside.
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. 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. 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.
Rooted in rich culinary heritage, Purti Vanaspati brings the timeless taste of tradition to every meal you lovingly prepare.
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