Gobhi Kabab Recipe
Gobhi Kabab is a unique kabab in the series of kababs. It is very helpful for those parents whose children do not like to eat gobhi. By preparing it as kabab, children can eat gobhi very easily.
Gobhi has high-value nutrients such as carbohydrates, vitamin C, calcium, iron, potassium, and magnesium. It is a good source of fiber. Gobhi also works as an immunity booster.
In this recipe, masalas and besan are added to finely chopped cauliflower. Balls are prepared with this mixture.
The uniqueness of my recipe is that I have fried the balls twice instead of frying them a single time.
Let’s learn how to make this delicious dish at your home with these easy step-by-step recipes.
Preparation Time:
10 Minutes
Cooking Time:
15 Minutes
Share Our Recipes:
Ingredients
- Gobhi – 1 cup (250 g)
- Gram Flour(Besan) – 6 teaspoon
- Salt – ½ teaspoon
- Red Chili Powder – ½ teaspoon
- Chat Masala -2 teaspoon
- Pav Bhaji Masala – ½ teaspoon
- Onion, chopped – 1 Piece (optional)
- Garlic, grated– 1 teaspoon (optional)
- Fennel Seeds(Saunf), coarsely grinded(dardara) – 1 teaspoon
- Ginger, grated – 1 teaspoon
- Coriander & Mint Leaves, chopped – 1 tablespoon
- Black Pepper Powder – ¼ teaspoon
- White Pepper Powder – ¼ teaspoon
- Green Chili, chopped – 1 teaspoon
- Sabut Dhaniya, coarsely grinded(dardara) – ½ teaspoon
- Ajwain – ¼ teaspoon
- Oil for frying
How to make Gobhi Kabab
Preparing the dough
- You can chop the gobhi or may also grate it. If you are grating the gobhi then grate it thickly.
- Put chopped gobhi in a big bowl and pour salt, ginger, ajwain, red chili powder, black pepper powder, white pepper powder, sabut dhaniya, 1 teaspoon chat masala, pav bhaji masala, saunf, grated ginger, chopped coriander, green chili & mint leaves.
- You can also add onion and garlic.
- Add 6 teaspoons besan to the above mixture.
- After mixing the above mixture, knead the dough.
- Apply oil on clean hands and make small balls of the dough. Greasing your hands will ensure the dough does not stick to your hands and will also get rolled easily.
Frying the Kababs
- Heat oil in a pan. We will deep fry the balls 2 times.
- 1st time Fry – Deep fry all the balls on medium flame till light color and place the balls on a separate plate.
- 2nd time Fry– Lightly press all the balls with a masher and deep fry again on high flame till they become golden brown. Remember to keep the flame high when frying for the second time as it will consume less oil.
- When ready, take out the gobhi kabab one by one and place them on a wire mesh(instead of a plate).
- Wire Mesh will help the kababs remain crispy as it will remove the heat from all sides.
- Place the kababs on tissue paper to soak extra oil from it.
- Sprinkle chat masala over the kabab and serve hot with mint chutney and ketchup.
Liked this recipe?
Subscribe to our mailing list and get every new recipes directly to your mail box
Gobhi Kabab Recipe Tips
which add magic to your recipe!!!
Tip 1
You may mix besan in extra quantities if you feel that the dough is sticky.
Tip 2
Frying the balls two times, it will make the kebabs very crispy.
Tip 3
Remember to keep the flame high when frying for the second time as it will consume less oil.
Tip 4
You can also add a pinch of salt to the pan once the oil is ready for frying. It will also make the kababs more crispy and brown. Also by adding salt to the oil, the kababs will consume less oil.
Tip 5
You can also add chopped onion and grated garlic to enhance the flavor.
Tip 6
You can chop the gobhi or may also grate it. If you are grating the gobhi then grate it thickly.
Tip 7
At the time of second-time deep frying, you may press the balls by a masher or a bowl.
Recipe Card
Gobhi Kabab Recipe
Gobhi Kabab is a unique kabab in the series of kababs. It is very helpful for those parents whose children do not like to eat gobhi. By preparing it as kabab, children can eat gobhi very easily.
Ingredients
- cup Gobhi
- 6 teaspoon Gram Flour(Besan)
- ½ teaspoon Salt
- ½ teaspoon Red Chili Powder
- 2 teaspoon Chat Masala
- ½ teaspoon Pav Bhaji Masala
- 1 piece Onion, chopped
- 1 teaspoon Garlic, grated
- 1 teaspoon Fennel Seeds(Saunf), coarsely grinded(dardara)
- 1 teaspoon Ginger, grated
- 1 tablespoon Coriander & Mint Leaves, chopped
- ¼ teaspoon Black Pepper Powder
- ¼ teaspoon White Pepper Powder
- 1 teaspoon Green Chili, chopped
- ½ teaspoon Sabut Dhaniya, coarsely grinded(dardara)
- ¼ teaspoon Ajwain
- Oil for frying
Instructions
Preparing the dough
- You can chop the gobhi or may also grate it. If you are grating the gobhi then grate it thickly.
- Put chopped gobhi in a big bowl and pour salt, ginger, ajwain, red chili powder, black pepper powder, white pepper powder, sabut dhaniya, 1 teaspoon chat masala, pav bhaji masala, saunf, grated ginger, chopped coriander, green chili & mint leaves.
- You can also add onion and garlic.Add 6 teaspoons besan to the above mixture.
- After mixing the above mixture, knead the dough.
- Apply oil on clean hands and make small balls of the dough. Greasing your hands will ensure the dough does not stick to your hands and will also get rolled easily.
Frying the Kababs
- Heat oil in a pan. We will deep fry the balls 2 times.
- 1st time Fry - Deep fry all the balls on medium flame till light color and place the balls on a separate plate.
- 2nd time Fry- Lightly press all the balls with a masher and deep fry again on high flame till they become golden brown. Remember to keep the flame high when frying for the second time as it will consume less oil.
- When ready, take out the gobhi kabab one by one and place them on a wire mesh(instead of a plate).
- Wire Mesh will help the kababs remain crispy as it will remove the heat from all sides.
- Place the kababs on tissue paper to soak extra oil from it.Sprinkle chat masala over the kabab and serve hot with mint chutney and ketchup.
Appetizing! Kabab,i will definitely make ☺️