These Gobi Popcorn | Gobi Fritters | Gobi Pakoda | Gobi Poppers are a super delight to munch on. These make for wonderful starters or even accompany your evening chai well.
Cleaning cauliflower could be a great deal, the pick has to be right. So find fresh spotless ones. Once they are cleaned you are sorted. Next steps are super easy. You can marinate the florets, freeze them and fry them at your convenience. And yet again marinating is simple. Dipped in maida batter and coated with breadcrumbs, deep fried till golden and crisp – it sure is a party favourite. When you are bored with you regular Gobi 65 try this alternative, this one will not disappoint. 
Steps
Boil 2 cups of water and par boil the florets. Drain, cool and keep aside. In a bowl, take 1 tbsp of maida and cornstarch. Add coriander leaves, red chilli powder, coriander powder, cumin powder and salt. Mix well Toss cooked Gobi florets in it thoroughly. Add about 1 tbsp of water to the flour mixture.
Dip each floret in the batter and roll them in breadcrumbs. Keep them aside. Once the oil is heated, deep fry the gobi till golden and crisp.
- Cauliflower / Gobi 1 small/200 grams
- Coriander leaves 1 small bunch
- Maida 1/2 cup
- Corn starch 1/4 cup
- Red chilli powder 2 tsp
- Cumin powder 1 tsp
- coriander powder 1 tsp
- Chaat masala 1 tsp
- Salt to taste
- Oil to deep fry
- Breadcrumbs 1/2 cup
- 1 tsp each of red chilli powder, jeera powder, chaat masala and salt
- Mix together all the ingredients mentioned under spice mix and keep ready.
- Cut cauliflower into small florets and clean them thoroughly.
- Boil 2 cups of water and par boil the florets. Drain, cool and keep aside.
- Finely chop coriander leaves.
- In a bowl, take 1 tbsp of maida and cornstarch.
- Add coriander leaves, red chilli powder, coriander powder, cumin powder and salt. Mix well
- Toss cooked Gobi florets in it thoroughly. Gently remove the florets shaking off excess flour and keep aside.
- Add about 1 tbsp of water to the flour mixture. Make semi thick batter. Add more flour and cornstarch if needed. Adjust spices accordingly.
- Heat oil on medium flame .
- Meanwhile, dip each floret in the batter and roll them in breadcrumbs. Keep them aside.
- Once the oil is heated, deep fry the gobi till golden and crisp.
- Remove from oil and drain on kitchen tissue.
- Sprinkle spice mix on gobi when hot.
- 1. In the recipe, cauliflower/gobi has been par boiled. This step can be skipped
- 2. If not parboiling the gobi, then fry gobi on low-med flame.
- 3. When gobi is parboiled, do not fry in oil for longer time.
- 4. Gobi can be marinated and crumb coated and can be frozen for later use.
