How to make Gobhi Aloo Chaat Pakoda -

Cauliflower stuffed potato dumplings served as a chaat

Sanjeev Kapoor

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

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


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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MasterChef Sanjeev Kapoor

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 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.