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Gobi Chilli

Bread Pakora

Print Recipe
Crispy battered bread fritters with potato stuffing.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • For Frying Cauliflower:
  • 2 cups cauliflower florets
  • ½ cup all-purpose flour (maida)
  • ¼ cup cornflour
  • 1 tsp ginger-garlic paste
  • ¼ tsp pepper powder
  • Salt to taste
  • Water (to make a thick batter)
  • Oil (for deep frying)
  • 1 tbsp oil
  • 1 tbsp finely chopped garlic
  • 1 tsp finely chopped ginger
  • 2 green chilies, slit
  • 1 small onion, diced
  • 1 small capsicum, diced
  • 2 tbsp spring onion whites (optional)
  • 1 tbsp soy sauce
  • 1 tbsp red chili sauce
  • 1 tbsp tomato ketchup
  • ½ tsp vinegar
  • ½ tsp sugar
  • Salt to taste
  • Spring onion greens (for garnish)

Instructions

  • Parboil cauliflower florets in salted hot water for 2–3 minutes. Drain and set aside.
  • Mix maida, cornflour, pepper, ginger-garlic paste, salt, and a little water to make a thick batter.
  • Coat cauliflower florets in the batter and deep-fry until golden and crispy. Set aside on paper towels.
  • Heat oil in a wok or pan. Sauté garlic, ginger, and green chilies until aromatic.
  • Add onions and capsicum. Stir-fry on high flame for 2–3 minutes.
  • Add soy sauce, chili sauce, ketchup, vinegar, sugar, and salt. Mix well.
  • Add the fried cauliflower to the sauce. Toss quickly to coat evenly.
  • Garnish with chopped spring onions. Serve hot!