These crispy and tasty cauliflower pakoras are perfect for the evening snack with a cup of chai. Usually, I make them in a very simple way with very few amounts of spices because I want the flavor of cauliflower in my Pakoras.
Easy Cauliflower Pakora Recipe
For the batter, I use all-purpose flour and rice flour. Rice flour gives a crunchy texture to the Pakoras. You can also substitute rice flour for corn flour.
I don’t boil the cauliflower. Instead of boiling I cut the cauliflower into small florets and fry them over medium heat. In this way, the pakoras have a nice crunchy bite which I don’t find if I boil them.
1 large head of cauliflower
3/4 cup chickpea flour
1/4 cup rice flour
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon coriander powder
1 tablespoon cumin powder
1 tablespoon mixed sesame seeds (optional)
1 red chili (optional)
3/4 cup water (or more as needed)
Salt and pepper to taste
Put the chickpea flour, rice flour, salt, coriander, chili powder, turmeric, cumin, and fresh chili in a large mixing bowl.
Measure 175ml (3/4 US cup) of water a little at a time.
Whisk until you have a thick, pancake-like batter – you might not need all of the water. Leave to rest for 10 minutes.
Prepare the oil in your deep-fat fryer or a large, high-sided saucepan. It’s no more than one-third full to allow for safe expansion during heating and cooking.
Heat the oil to 180C (355F) or until a little bit of batter dropped into the oil bubbles.
Put a few cauliflower florets into the batter and turn them so that they are well coated. Don’t dip all the cauliflower florets at once as you’ll overcrowd the pan. Aim for 4-6 pieces at a time.
Lower the coated florets into the oil slowly so that they don’t drop straight to the bottom and stick.
Fry for 5 minutes until crisp and golden, turning gently as needed.
Lift from the pan using a slotted spoon or straining spoon and place on a plate lined with kitchen paper to allow the oil to drain.
If you like, you can place the drained pakora on a baking sheet in a low oven to stay hot and crisp while you fry the rest of the batch.
What Is A Pakora?
Pakora is a type of fritter that originates from the Indian subcontinent. Pakoras are often served as appetizers or snacks, and they can be made with a variety of different ingredients. Cauliflower is a popular choice for pakoras, as it provides a lovely contrast to the crispy batter.
You make pakoras by coating vegetables or sometimes meat in a spiced batter and then deep-frying them. The batter is typically made with gram flour, but there are varieties made using buckwheat flour.
You can flavor the batter with various spices, and pakoras are spiced differently in different regions. Chilli, fenugreek, and coriander are included in most pakora batters.
Are Cauliflower Pakoras Easy To Make
They’re actually pretty simple! The hardest part is cutting the cauliflower into bite-sized pieces. But once you’ve got that down, the rest is a breeze.
Wash your cauliflower and let it dry completely.
First, you’ll need to combine the chickpea flour, salt, spices, and baking powder in a bowl. Then, add enough water to make a thick batter.
Then slice your dry cauliflower florets into even-sized pieces.
Next, heat some oil in a frying pan over medium heat. Dip the cauliflower pieces in the batter so they’re completely coated, then carefully place them in the hot oil.
Once they’re golden brown and crispy, remove them from the oil and let them drain on a paper towel. Sprinkle with salt and serve immediately with your favorite dipping sauce.
If you ever get stuck, don’t worry! I’ve included lots of step-by-step photos with the recipe above and extra tips for any pain points below.
Will I Need Any Special Equipment To Make Cauliflower Pakoras
Not really! To make your Cauliflower pakora, you’ll need a large, high-sided saucepan to fry the pakoras or a deep fryer if you have one.
You’ll also need a slotted spoon or spider to lower the pakoras into the oil and kitchen paper to drain them afterward.
Other than that you’ll only need measurement equipment and standard utensils and bowls.
There’s always a complete list of suggested equipment on the recipe card below my recipes if you’re in doubt.
I also always include links to example products, to show exactly what I used to make each recipe.
Are Cauliflower Pakoras Suitable For Vegetarians
Yes, Cauliflower Pakoras are suitable for vegetarians as they do not contain any meat or fish.
Animal-derived products can be used to thicken, color, or flavor sweet and savory food, so it sneaks into the most surprising ingredients! So always make sure that you double-check all of your ingredient labels to ensure that they are vegetarian. Also, don’t forget to check anything extra that you intend to serve with your recipe.
Are Cauliflower Pakoras Suitable For Vegans
Yes, these Cauliflower pakoras are totally vegan. Chickpea flour works as a binding agent in the batter, so there’s no need to add an egg or any other animal-derived products to the batter.
If you’re cooking for someone with dietary restrictions you should always make sure that you double-check all of your ingredient labels to ensure that they are suitable.
Also, don’t forget to check any dips or sauces that you intend to serve with your recipe.
Are Cauliflower Pakoras Gluten-Free
Yes! Cauliflower Pakoras are gluten-free as long as you use gram flour or another gluten-free flour.
For this recipe, I used chickpea flour, which is also known as gram flour or besan. If you can’t find it, you can use another flour instead. Buckwheat is a good alternative and it’s also gluten-free.
You can usually find gluten-free flours in the free-from aisle of your supermarket, or you can purchase them online.
Double-check all of your ingredient labels to make sure that they are gluten-free. Don’t forget to check anything extra that you intend to serve with your pakoras.
Are Cauliflower Pakoras Keto-Friendly
No, While cauliflower is ideal for a ketogenic diet, these Cauliflower Pakoras are not suitable for the keto diet. This is because they contain carbs from the chickpea flour used in the batter.
Gram flour is considered unsuitable for a keto diet because a 28g serving can contain around 13g of carbohydrates. That’s 26% of the upper 50g/day carb limit most keto eaters follow.
The keto diet is a low-carb, high-fat diet that aims to encourage your body to burn fat for energy instead of carbohydrates. So if you eat more carbohydrates than that allowance, your body will fall out of a state of ketosis – making your keto diet useless.
Are Cauliflower Pakoras Healthy
The ingredients in these Cauliflower pakoras are healthy. For example, cauliflower is low in calories but high in vitamins C, K, and B6. It also contains antioxidants and phytonutrients that can boost your health.
The chickpea flour used to make the batter is also a good source of protein, fiber, and vitamins.
However, the pakoras are deep-fried, so they aren’t the healthiest option. However, you could make them healthier by baking them instead of frying them.
To bake your Cauliflower Pakoras, preheat your oven to 200C/400F and line a baking tray with parchment paper.
Place the pakoras on the tray and bake for 20 minutes, flipping them halfway through.
I haven’t tried baking these pakoras – so you may need to adjust these times with a bit of experimentation. Let me know how your baked pakoras turn out in the comments below!
Are Cauliflower Pakoras Safe to Eat While Pregnant
Yes, Cauliflower Pakoras are safe to eat while pregnant as long as you take a few precautions.
Firstly, make sure that all of your ingredients are fresh and haven’t been contaminated in any way. This is especially important for cauliflower, as it can be easily contaminated with bacteria. Field vegetables and salad are potential carriers of the listeria bacteria, which can cause food poisoning.
Listeriosis is particularly dangerous for pregnant women as it can lead to harmful pregnancy complications. Pregnant women are 20 times more likely to be affected by listeriosis than the general population.
So, to be on the safe side, always wash your cauliflower thoroughly and cook it until it is piping hot.
Secondly, check the labels on any ingredients that you are using to make sure that they are suitable for pregnant women.
Finally, be careful with the amount of salt you use in your Cauliflower Pakora recipe. Too much salt can lead to water retention, which can be uncomfortable for pregnant women.
It is recommended that pregnant women consume no more than 2,300mg of sodium per day. This Cauliflower Pakora recipe uses 1 teaspoon of salt, which is around 2,200mg – so it might be a good idea to skip the salt.
Make sure that all of your ingredients are in good condition and that you prepare this meal safely and hygienically.
A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.
What Goes well with Cauliflower Pakoras
Cauliflower Pakoras are often served with a dipping sauce or chutney. A popular option is to serve them with mint yogurt or tamarind chutney.
If you can’t find any tamarind in the store to make a chutney, you can usually buy date tamarind chutney fairly easily in most UK supermarkets. Or you could order some tamarind chutney from Amazon.
They can also be served with a salad or raita on the side.
If you want to make a meal of it, Cauliflower Pakoras also goes well with rice and dal.
Where do I get Chickpea Flour?
Chickpea flour is widely available in UK supermarkets these days, but you can also purchase it online.
If you don’t live in a country with a large South East Asian community, you probably won’t be able to find gram flour in stores, so check Amazon or other online retailers.
I prefer to buy gram flour from Amazon because it’s always in stock.
What Can I Use Instead Of Chickpea Flour
If you’re unable to get hold of chickpea flour, you could use buckwheat flour or even cornflour (cornstarch). The results will be slightly different, but the pakoras will still be delicious.
A high-protein flour will work best as an alternative to gram flour.
What Is The Difference Between A Pakora and A Bhaji
Bhajis are similar to pakoras, but they are typically made with onion and potato as the main ingredients. Pakoras can be made with a variety of different ingredients, but they are usually vegetable-based.
What is the Difference Between A Pakora And A Fritter
Fritters are generally made with a batter that contains flour, eggs, and milk or water. The batter is then fried until it is golden brown and crispy. Pakoras are similar to fritters, but they are typically made with gram flour instead of wheat flour.
What Is The Best Way To Defrost Cauliflower Pakoras
The best way to defrost Cauliflower Pakoras is to place them on a plate and allow them to come to room temperature. You can also reheat them in the microwave or oven before serving.
However, it’s probably best to reheat your pakoras from frozen. As it may help them retain their shape a little better than defrosting and then cooking again.
Can I Make Cauliflower Pakoras In A Stand Mixer Such As A KitchenAid Or Kenwood Mixer
Yes, you can make Cauliflower Pakoras in a stand mixer. You will need to add the dry ingredients to the bowl first, then slowly add the wet ingredients until everything is combined.
Mix on a low speed until everything is combined, then increase the speed to medium and mix for 2 minutes.
Can I Make Cauliflower Pakoras With A Food Processor
Yes, Cauliflower Pakoras can be made in a food processor. You will need to add the dry ingredients to the bowl first, then slowly add the wet ingredients until everything is combined.
Pulse the mixture until it forms a thick paste, then process for 2 minutes on high speed.
What Else Can I Add To Cauliflower Pakoras
You could add some chopped green chilies, ginger, and coriander to your Cauliflower Pakoras for extra flavor.
You could also try adding some crumbled paneer to the batter for extra flavor and texture.
If you aren’t a fan of spiced cauliflower – you could try making my Buttermilk fried cauliflower recipe instead!
Where Is the Origin Of Cauliflower Pakoras
The origin of Cauliflower Pakoras is India. Cauliflower is a popular ingredient in Indian cuisine and is often used in curries, stews, and snacks like pakoras.
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