Gobhi Ki Tikiya ~ Best Delhi Street Food Chat

Gobhi Ki Tikiya is a cauliflower fritter or pakora, double-fried to make it very crispy. They serve this Delhi Street Food with spicy chutney.

I made these as part of the Delhi Street Food and referred to Vaishali's recipe. She talks in length about the chat available in Delhi and how much she loves it. One of the shops that are famous for this chat sells bread and tea along with these pakodas.

Along with these tikiyas, I had made Aloo Paneer Bread pakoda, Nagori Puri, Aloo Rasa, Bedmi Poori along with Sooji Halwa. This with the whole side dishes like Khajur Imli Chutney, Hara Chutney, Tomato Ketchup, and Carrot Pickle

Let's read how to make this Gobi Ki Tikiya. I am featuring for the Seasonal product of the month. During this Nov and Dec months, we get Cauliflowers in abundance along with fresh peas. So this is the right time to make dishes with it.

Other Pakodas you can check out:

Step By Step Pictures for making Gobi Ki Tikiya

Prepping the Cauliflower

Clean the cauliflower and cut it into a little bigger size. Wash the florets and soak in hot water for 5 minutes.
Drain well and remove to a bowl. Now sprinkle red chili powder, garam masala, and salt, mix well. Keep aside for 15 minutes.

Making the Pakoras

Take besan along with other ingredients in a bowl and make a thick batter by adding water slowly.
When everything is ready, heat oil.
When the oil is hot enough, drop a few cauliflower florets into the prepared batter, coat them well.
Drop these into the hot oil and make sure it gets cooked on all sides.
You can deep fry about 4 to 5 at a home depending on how much oil you have used.
When the gobi is fried to the almost done stage, drain them to a bowl.
Continue with the entire batch.

For the second frying

With a help of a ladle, press the fritters to make them flat.
When you are done with all, put them back into the hot oil and fry them again until crisp and golden.
Drain and serve with grated radish and spicy chutney.

Notes

Most street vendors use mustard oil, which gave them a unique flavor. However, we can use refined oil as well.

Recipe

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5 from 1 vote

Gobhi Ki Tikiya ~ Best Delhi Street Food Chat

Gobhi Ki Tikiya is basically a cauliflower fritter or pakora that is double fried to make it very crispy. It is a popular Delhi Street Food served with grated radish with a spiced chutney.

Course Appetizers & Starters

Cuisine Delhi

Keyword Easy Snacks, Gobi Pakoda, Rainy Time Snack

By Cook Method Deep Fried

Occasion Weekend Special

By Diet Kid Friendly

Dish Type Deep Fried Dishes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 cups

Author Srivalli

Ingredients

Prepping the Cauliflower

• 2 cups Cauliflower cut into big florets
• 1 teaspoon Red Chilli Powder
• 3/4 teaspoons Garam Masala
• Salt to taste

For the Batter

• 1 cup Besan / Gram Flour
• 1/2 teaspoon Red Chilli Powder
• 1/4 teaspoon Carom Seeds
• Salt to taste
• 1/8 teaspoon Cooking Soda

Instructions

Prepping the Cauliflower

• Clean the cauliflower and cut it into a little bigger size. Wash the florets and soak in hot water for 5 minutes.
• Drain well and remove to a bowl. Now sprinkle red chili powder, garam masala, and salt, mix well. Keep aside for 15 minutes.

Making the Pakoras

• Take besan along with other ingredients in a bowl and make a thick batter by adding water slowly.
• When everything is ready, heat oil.
• When the oil is hot enough, drop a few cauliflower florets into the prepared batter, coat them well.
• Drop these into the hot oil and make sure it gets cooked on all sides.
• You can deep fry about 4 to 5 at a home depending on how much oil you have used.
• When the gobi is fried to the almost done stage, drain them to a bowl.
• Continue with the entire batch.

For the second frying

• With a help of a ladle, press the fritters to make them flat.
• When you are done with all, put them back into the hot oil and fry them again until crisp and golden.
• Drain and serve with grated radish and spicy chutney.

Notes

Most street vendors use mustard oil, which gave them a unique flavor. However, we can use refined oil as well.

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