These cauliflower pakoras make for a dreamy snack. The cauliflower is tender, surrounded by a spiced batter that's soft on the inside, light and crisp on the outside.
These cauliflower pakoras make for a dreamy snack. The cauliflower is tender, surrounded by a spiced batter that's soft on the inside, light and crisp on the outside.
Pakoras are always a good idea, and these cauliflower ones are no exception.
Pakoras are an Indian snack made by coating vegetables or meat in a spiced batter and frying them. They’re often made with potato, but cauliflower is a delicious and healthy alternative.
The key ingredient in pakora batter is chickpea flour (also known as besan, gram flour or garbanzo bean flour). It’s what gives the batter its characteristic flavor and thick, doughy texture.
I like to add a little bit of rice flour to my batter as well. It helps to make the pakoras crispy on the outside while still being soft and tender on the inside.
To spice up the batter, I add a combination of cumin, coriander, turmeric and chili powder. You can adjust the spices to your liking – add more or less chili powder if you want them to be spicier or milder.
Pakoras are best served fresh and hot out of the fryer, but they can also be reheated in the oven or microwave, so once you've made up a batch, that's both dinner and tomorrow's lunch sorted.
The beauty of pakoras is that they can be made with any vegetable you have on hand. With these cauliflower pakoras, you don't need to pre-boil the florets, you'll just dip them into the batter and then drop into the hot oil.
Whether you're looking for a vegetarian snack or want to switch up your pakora game, give these cauliflower pakoras a try!
Here's the full recipe.
Ingredients
- 125 g (4.4 oz) chickpea flour
- 25 g (0.9 oz) rice flour
- 1/2 tsp (0.5 tsp) salt
- 1/4 tsp (0.3 tsp) freshly ground black pepper
- 1/2 tsp (0.5 tsp) chili powder
- 1/4 tsp (0.3 tsp) ground coriander
- 1/2 tsp (0.5 tsp) turmeric powder
- 1/2 tsp (0.5 tsp) cumin
- 1/2 red chili finely chopped
- 1 small cauliflower cut into florets
- vegetable oil to fry
Equipment
- Deep fat fryer or suitable high-sided saucepan or suitable high-sided saucepan
- Slotted spoon or spider, or tongs
Instructions
Put the chickpea flour, rice flour, salt, coriander, chilli powder, turmeric, cumin and fresh chilli in a large mixing bowl.
Whisk together.
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 alow 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 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.
Pointers, tricks and troubleshooting tips for the perfect Cauliflower Pakoras
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 in 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 favourite 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.
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 flavour the batter with various spices, and pakoras are spiced differently in different regions. Chilli, fenugreek and coriander are included in most pakora batters.
What does the word pakora mean?
Pakora is a Hindi word that comes from the Sanskrit word pakvava, which means "to cook."
How do you pronounce pakora?
The word pakora is typically pronounced as "puh-kor-uh."
Are there some other names for pakoras?
You may also encounter recipes for Pakoras where they have a different spelling. Sometimes pakoras are also called pakodas, bhajis, or fritters.
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 afterwards.
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, colour or flavour sweet and savoury food, so it sneaks into the most surprising ingredients! So always make sure that you double-check all of your ingredients 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 ingredients 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 ingredients 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, fibre 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.
Is Cauliflower Pakoras suitable for babies and toddlers?
No, Cauliflower Pakoras are not suitable for babies and toddlers as they are deep-fried.
Babies and toddlers need to eat a variety of nutritious foods to help them grow and develop. Deep-fried foods are high in fat and calories, which can contribute to weight gain.
Deep-fried foods can also be a choking hazard for babies and toddlers. Cauliflower pakoras contain small pieces of vegetables that could pose
A Mummy Too does not give medical advice. If you have any questions or concerns please speak to a health professional.
The NHS has some fantastic resources on their website on what to feed babies and young children.
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 yoghurt or tamarind chutney.
If you can't find any tamarind in store to make a chutney, you can usually buy date a 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 go well with rice and dal.
Can I make the Cauliflower Pakoras without cauliflower?
Yes, Cauliflower Pakoras can be made without cauliflower. However, they will no longer be Cauliflower Pakoras!
If you don't like cauliflower or can't eat it for some reason, you could try making these pakoras with another vegetable instead. Potatoes, sweet potatoes, carrots and green beans would all work well.
Is chickpea flour the same as gram flour?
Yes, they are the same thing. Chickpea flour is made from ground chickpeas and gram flour is made from ground green chickpeas. They can be used interchangeably in recipes.
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.
Where can I get rice flour?
You can purchase rice flour from most supermarkets these days, but you can also get it online. I like to buy rice flour from Amazon because it's easier than lugging home a big packet of it from the supermarket!
What can I use instead of rice flour?
If you don't have rice flour, you could use cornflour (cornstarch).
How can I tell if my cauliflower is too old to use?
Cauliflower that is past its prime will often have brown or yellow patches on the florets and the leaves will be wilted. The best way to tell if cauliflower is still good to use is to give it a sniff - if it smells off, then it's best to discard it.
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 kind of oil should you use for pakoras?
Any type of oil can be used for frying pakoras, but vegetable oil is a good option. You will need enough oil to fill your deep fryer or saucepan to one-third full.
How hot should the oil be for pakoras?
The oil should be heated to 180C (355F) before you start frying the pakoras. You can test the temperature of the oil by dropping a little bit of batter into it. If the batter bubbles, the oil is ready.
How long do you fry pakoras for?
Pakoras should be fried for 5 minutes until they are crisp and golden brown. You will need to turn them gently as they fry so that they cook evenly on all sides.
How should I store Cauliflower Pakoras?
Cauliflower Pakoras can be stored in an airtight container in the fridge for up to 3 days. They can also be frozen for up to 2 months.
Can I leave Cauliflower Pakoras out on the counter?
No, Cauliflower Pakoras should not be left out on the counter. They need to be stored in the fridge or freezer so that they don't spoil.
Can I make Cauliflower Pakoras ahead?
Yes, Cauliflower Pakoras can be made ahead of time and stored in the fridge or freezer.
Can I keep Cauliflower Pakoras in the refrigerator?
Yes, you should store your Cauliflower Pakoras in the fridge to keep them fresh. They should stay safe to eat for up to 3 days if you store them in an airtight container.
Can I freeze Cauliflower Pakoras?
Yes, Cauliflower Pakoras can be frozen. They will stay safe to eat for up to 2 months if they are stored in an airtight container.
You could also lightly cook some pakoras and freeze them, so you can fry them from frozen at a later date.
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.
What is the best way to reheat Cauliflower Pakoras?
Cauliflower Pakoras can be reheated in the oven, microwave, or even fryer.
If you're reheating lightly cooked pakoras in the fryer from frozen, you should take care to dust any excess ice from the pakoras so the hot oil doesn't splutter dangerously.
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.
How can I make sure my Cauliflower Pakoras turn out perfectly?
This recipe is super easy to get right, but there are a few things you can do to make sure your Cauliflower Pakoras turn out perfectly:
- Use fresh cauliflower for the best flavour and texture.
- Make sure you cut your cauliflower into even-sized florets so they cook at a similar rate.
- Make sure the batter is thick enough so that it coats the cauliflower well.
- Fry the pakoras at a consistent temperature so that they cook evenly all the way through.
- Don't overcrowd the pan when frying, or the pakoras will stick together.
- Turn the pakoras gently as they fry so that they brown evenly on all sides.
- Once they're cooked, drain the pakoras on paper towels to remove any excess oil.
- Sprinkle some salt over the pakoras as soon as they come out of the oil for extra crispy pakoras.
Why didn’t the batter stick to my Cauliflower Pakoras?
There are a few reasons why the batter may not have stuck to your Cauliflower Pakoras:
- The cauliflower wasn't dry enough. Make sure you pat the cauliflower dry with paper towels before adding it to the batter. If you add wet cauliflower to the batter it can make the batter thin, and it can also cause the batter to slide off the wet layer on the cauliflower.
- The batter was too thin. The batter should be thick enough to coat the cauliflower well. If it's too thin, it will run off and not stick to the cauliflower.
- The oil wasn't hot enough. The oil needs to be hot enough so that the batter can cook and form a crispy coating around the cauliflower. If the oil is too cold, the batter will just soak up the oil and won't be crispy.
Why did my Cauliflower Pakoras fall apart?
If your Cauliflower pakoras are falling apart, then it sounds like the cauliflower was cut roughly. If you randomly hack at your cauliflower you may end up with pieces that are barely held together. It's best to work from the stem and slice florets at the base neatly.
What else can I add to Cauliflower Pakoras?
You could add some chopped green chillies, ginger, and coriander to your Cauliflower Pakoras for extra flavour.
You could also try adding some crumbled paneer to the batter for extra flavour 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.
Print this Cauliflower Pakoras recipe
Cauliflower Pakoras Recipe
Ingredients
- 125 g (4.4 oz) chickpea flour
- 25 g (0.9 oz) rice flour
- 1/2 tsp (0.5 tsp) salt
- 1/4 tsp (0.3 tsp) freshly ground black pepper
- 1/2 tsp (0.5 tsp) chili powder
- 1/4 tsp (0.3 tsp) ground coriander
- 1/2 tsp (0.5 tsp) turmeric powder
- 1/2 tsp (0.5 tsp) cumin
- 1/2 red chili finely chopped
- 1 small cauliflower cut into florets
- vegetable oil to fry
Equipment
- Deep fat fryer or suitable high-sided saucepan or suitable high-sided saucepan
- Slotted spoon or spider, or tongs
Instructions
- Put the chickpea flour, rice flour, salt, coriander, chilli powder, turmeric, cumin and fresh chilli in a large mixing bowl and whisk together.
- Measure 175ml (3/4 US cup) of water a little at a time, whisking 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 alow 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 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.
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