Cauliflower pakora
User Reviews
5
Cauliflower pakora
Description
The recipe for Cauliflower pakora involves cutting cauliflower into small florets, then coating them with a batter made from chickpea flour mixed with salt, turmeric, grated garlic, ginger, and water. The batter is adjusted to a consistency that clings well without being too thick or runny. This ensures even coating and crisp frying results.
Shallow frying the battered florets in warm oil until golden on each side creates a crispy exterior with tender cauliflower inside. Tempering the cooking temperature and not overcrowding the pan are important to maintain the oil temperature and prevent sticking. The spices provide a warm, earthy, and slightly pungent profile.
These pakoras serve well as snacks, appetizers, or side dishes. Adjust seasoning by adding chili, curry leaves, or garam masala to suit taste preferences. The recipe makes a modest portion but scales easily for larger servings.
Note that frying in batches is crucial to avoid overloading the pan and to achieve even crispy texture. The pakoras can be accompanied by chutneys or dips and are traditionally served warm.
Ingredients
- 1 cup cauliflower in bite-sized pieces, florets
- ¼ cup chickpea flour (also called gram flour/garbanzo flour)
- ¼ teaspoon salt
- ¼ teaspoon Turmeric
- ¼ teaspoon garlic (grated/crushed - a little more is fine)
- ¼ teaspoon ginger (fresh, grated)
- 3 tablespoon water or a little more if needed
Instructions
- Cut the cauliflower into small-ish florets so they are either bite-sized or slightly smaller. Wash and pat dry.
- Mix together the chickpea flour, salt, turmeric, garlic, ginger and water to make the batter. It should both drip gradually from spoon to bowl but still stick to the back of a spoon. It shouldn't be so thick it doesn't run off at all, but also you don't want it to feel liquidy.
- Put the pieces of cauliflower into the batter and mix well so the pieces of cauliflower are well coated in the batter. Spoon bits in to the gaps if needed.
- Heat some vegetable or other flavorless oil in a small skillet/frying pan - around ⅓ in (1 cm) deep or a little more. Once it is warm at a medium heat, take spoonfuls of the cauliflower and place in the pan (generally 1-2 pieces of cauliflower in each spoonful, depending on size).
- Once the pakora have been cooking around 2-3 minutes and are going golden on the bottom, turn over with a slotted spoon and cook on the other side. Turn to any other side not yet cooked if needed. Once golden all over, remove from the pan with a slotted spoon to drain off excess oil then put on paper towel to drain. Repeat with the rest of the batter.
- Serve either as they are or with raita (spiced yogurt dip).
Notes
- Seasoning can be customized by adding chili, curry leaves, or garam masala as preferred.
- Do not overcrowd the frying pan to prevent sticking and temperature loss which impairs cooking quality.
- This recipe makes a small portion but ingredients can be scaled proportionally for more servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2approx
Amount Per Serving
Calories 75 kcal
% Daily Value*
| Calories | 75kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Sodium | 316mg | 13% |
| Potassium | 277mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin C | 22.9mg | 25% |
| Calcium | 18mg | 2% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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