How to make Gobhi Aloo Chaat Pakoda -
Cauliflower stuffed potato dumplings served as a chaat
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Cauliflower (gobhi), Potatoes (aloo)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Gobhi Aloo Chaat Pakoda checkout Gobhi 65. You can also find more Snacks and Starters recipes like Prune Rocks Basil Tomato Mozzarella Skewers Bajra Rice and Moong Sprout Cheela Nrg (Energy) Dosa
Gobhi Aloo Chaat Pakoda Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 31-40 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Gobhi Aloo Chaat Pakoda Recipe
Cauliflower (gobhi) , separated into florets, boiled with salt and tur 1 large
Potatoes (aloo) , boiled and peeled 4 medium
Red chilli sauce 1 tablespoon
Tomato ketchup 1/2 tablespoon
Red chilli powder 1 teaspoon
Dried mango powder (amchur) 2 teaspoons
Chaat masala 2 teaspoons
Salt to taste
Ginger , chopped 1 tablespoon
Green chillies , chopped 2-3
Onion , finely chopped 1 medium
Green chilli sauce 1 tablespoon
Green chutney 1 tbsp + For topping
Oil to deep fry
Fresh coriander leaves , chopped 1 tablespoon
Radish (mooli) , grated For topping
Green capsicum strips For topping
Red capsicum strips For topping
Batter
Gram flour (besan) 1 cup
Carom seeds (ajwain) 1 teaspoon
Turmeric powder 1/4 teaspoon
Red chill powder 1/2 teaspoon
Ginger-garlic paste 1 teaspoon
Salt to taste
Sauce
Radish (mooli) , grated 1 tablespoon
Onion , finely chopped 1 tablespoon
Fresh coriander leaves , finely chopped 1 tablespoon
Oil 2 tablespoons
Ginger , finely chopped 1 teaspoon
Green chillies , finely chopped 2
Green chilli sauce 3 tablespoons
Red chilli sauce 2 tablespoon
Tomato ketchup 2 tablespoons
Sugar 2 tablespoons
Lemon juice 1/2 tablespoon
Method
Step 1
Take cauliflower florets in a bowl, add red chilli sauce, tomato ketchup, red chilli powder, 1 tsp dried mango powder, 1 tsp chaat masala and salt and mix well.
Step 2
Mash potatoes in another bowl. Add ginger, green chillies, onion, green chilli sauce, green chutney, remaining dried mango powder, remaining chaat masala and salt and mix well.
Step 3
To make batter, take gram flour in a bowl, add carom seeds, turmeric powder, chilli powder, ginger-garlic paste, salt and water as required and whisk well to make a lump free batter of coating consistency.
Step 4
Divide the potato mixture into equal portions, stuff each portion with a cauliflower floret and shape into balls.
Step 5
Heat sufficient oil in a kadai.
Step 6
To make sauce, heat oil in a non-stick pan, add ginger and green chillies and sauté till fragrant. Add green chilli sauce, red chilli sauce, tomato ketchup and sugar, mix and sauté for 2-3 minutes. Transfer into a bowl.
Step 7
Add lemon juice, radish, onion and coriander leaves and mix well.
Step 8
Dip the balls in the batter and deep-fry in hot oil for a minute. Drain on absorbent paper and flatten a little. Deep-fry once again till golden brown. Drain on absorbent paper.
Step 9
Halve the pakodas and place them on a serving platter. Serve them topped with green chutney, sauce, coriander leaves, radish, green and red capsicum strips.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
