Air fryer recipe · Snacks
Gobi Pakora (Cauliflower Fritters)
Tender cauliflower florets in a garlicky golden crust that crackles at the first bite.
- 26 minTotal time
- 200°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 120kcal
- 6.7 gprotein
- 20.7 gcarbs
- 1.8 gfat
- 4.1 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Cauliflower florets3 cups
- Besan (gram flour)1 cup
- Ginger-garlic paste1 tbsp
- Kashmiri chilli powder1.5 tsp
- Rice flour3 tbsp
Method
Blanch the florets
Drop the cauliflower into salted boiling water for two minutes, then drain and dry thoroughly. A quick blanch ensures the centres turn tender in the short air-fry time.
Mix a clinging batter
Stir the besan, rice flour, ginger-garlic paste, chilli powder and salt with water into a thick batter. It should be heavy enough to cloak each floret in an even coat.
Coat the florets
Fold the dried florets through the batter until each one is fully wrapped. Lift them out individually so they don't clump together in sticky pairs.
Rest before cooking
Let the coated florets sit for five minutes so the batter sets slightly and grips better. This helps prevent the coating from sliding off in the basket.
Air-fry to a crisp
Arrange the florets apart on an oiled basket and spray with oil. Air-fry at 200C for 16 minutes, shaking the basket twice, until the crust is deep golden and crunchy.
