Fulkopir Pakora or Phulkopi er Bora is an extremely popular telebhaja (deep fried goodies) in united Bengal, West Bengal & Bangladesh. Fulkopir Pakora or Gobi Pakoda is batter coated and deep fried small cauliflower florets, flavoured with pungent extra virgin mustard oil and seasoned with local spices.
Statutory Warning from a Bong GrandMother:
The spice-mix may vary from time to time but the mustard oil CAN NOT be replaced at all.
Pakoda is the most popular street food in India and Gobi Pakode is definitely one of the best sellers which are served as tea time snack all over the country. In Bengali households fulkopir bora is mostly served on lunch along with bhat, dal. But on any rainy or winter evenings Phulkopi er Pakora is often enjoyed with Dudh Cha (milk tea).
The recipe of Pokora is simple yet bit tricky; you need to keep few things in check. I’ve listed couple of key things to get perfectly crispy pakora over the period which I’m pointing below.
- The perfectly shaped small florets of cauliflower plays a vital role on how soft and juicy your pakora will become. Try to pick florets by hands instead of chopping with knife.
- Cauliflower florets should be washed, cleaned and dried after soaking. There shouldn’t be water in them. Drain and pat dry each piece as much possible.
- The batter has to be perfectly silky smooth and lump-free. I always maintain a ratio of maida, besan and rice flour as 2:1:1 and it works perfectly for me every single time.
- Pour 2 tbsp of hot mustard oiloil in the batter to make pokora crispiest. The mustard oil actually brings out the flavours of pakoda.
- Season the batter generously, not the vegetable. Salt and other spices rub on vegetable makes it soggy which will never yield crispy pakora.
- Heat oil on medium flame. It may take time but result will be crispy and evenly cooked pakoda.
And that’s all folks. You are good to go to fry crispiest tastiest pakora yourself 🙂
Watch detailed Video of Fulkopir Bora aka Gobi Pakora Recipe.
Read the entire recipe and Notes carefully before you start cooking. Do make sure all ingredients are at room temperature (unless mentioned) and weighed or measured correctly in appropriate weighing scale or measuring instruments such as cups or spoons. Remember these are not regular cups or spoons which is used in daily life.
SERVING & STORAGE:
Phulkopi’r Bora or Fulkopir Pakora tastes best with bhaat, dal and aloo sedhho (steamed rice, lentil and smashed potatoes). It tastes also good with tea as quick snack.
Consume pakoda hot, right after frying. It does not taste good cold or after refrigeration (not even after reheating).
- Cauliflower: 1, small
- For batter:
- Maida, all-purpose flour: 4 tbsp
- Besan, bengal gram flour: 2 tbsp
- Rice flour: 2 tbsp
- Turmeric powder: ½ tsp
- Red chili powder: ½ tsp
- Roasted cumin powder: ½ tsp
- Salt: 1 tsp
- Water: ¾ cup
- Oil for deep frying, at least 500 ml or 2 cups
- Discard the stem of a clean cauliflower and cut it into small florets with soft stem attached. See the video for reference.
- Place cauliflower florets in a large bowl and soak in water for 30 mins. for deep cleaning.
- Heat mustard oil in any deep bottomed pan which is suitable for deep frying. The depth of the pan should be more than 2”. Any other white/vegetable oil can also be used but pokora tastes beter when fried in mustard oil.
- Mix all the dry ingredients in a large bowl. Add water gradually little by little and keep whisking. Don’t add entire water together; this will make a large lump. Add little water, whisk to mix it thoroughly and then add again and so on. This will ensure lump free smooth matter.
- Now add 2 tbsp of hot mustard oil into the batter and whisk quickly. This hot mustard oil will make the batter silky and fries crispy.
- Now take cauliflower florests, dip in batter to coat nicely on both sides with thick batter. Shake off the excess batter.
- Turn the flame down and slide in batter covered florets in hot oil carefully. Don’t just drop the pokora in hot oil, slowly slide it in. this way there will be no oil spluttering.
- Keep the flame on medium-low and cook phulkopir bora for 5-7 mins. Flip gently on other side and cook for another 3 mins on medium flame. If fulkopir pakoda is evenly browned and puffed up, pakoda is done.
- Remove gobi pakode from oil with slotted spoon and keep on kitchen towels to get rid of excess oil.
- Serve immediately with tomato ketchup.
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EAT, LOVE & ENJOY! REPEAT!!!
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