Indian snacks called Gluten-Free Gobi Pakora are tasty. They are made by dipping cauliflower florets in a gluten-free batter and then deep-frying them until they are golden brown. It's a great gluten-free option for people who love the taste of traditional pakora.
Ingredients: 2 cups cauliflower florets. 1 cup chickpea flour besan. 2 tablespoons rice flour. 1 teaspoon cumin powder. 1 teaspoon coriander powder. 1/2 teaspoon turmeric powder. 1/2 teaspoon red chili powder adjust to taste. Salt to taste. Water as needed for batter. Oil for deep frying.
Instructions: Wash and cut the cauliflower florets into bite-sized pieces. In a mixing bowl, combine chickpea flour, rice flour, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Add water gradually and whisk to form a thick, smooth batter without lumps. Heat oil in a deep frying pan over medium heat. Dip each cauliflower floret into the batter, ensuring it's well-coated, and gently drop it into the hot oil. Fry the coated cauliflower in batches until they turn golden brown and crispy. It takes about 4-5 minutes per batch. Using a slotted spoon, remove the gobi pakoras from the oil and place them on a paper towel to drain excess oil. Serve the gluten-free gobi pakoras hot with your favorite chutney or sauce.
Kenneth B
