Cauliflower Pakora

These crispy and tasty cauliflower pakoras are perfect for the evening snack with a cup of chai. Usually, I make them a very simple way with very few amounts of spices because I want the flavour of cauliflower in my Pakoras.

For the batter, I use all-purpose flour and rice flour. Rice flour gives the crunchy texture to the Pakoras. You can also substitute rice flour for cornflour.

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.

You can serve them with raita (yoghurt sauce) or ketchup.

 Ingredients

  • 300g cauliflower, cut into small florets
  • 300g all-purpose flour
  • 100g rice flour
  • 1 ½ teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • Salt to taste
  • 250ml water (approximately)
  • Oil for frying.

 

Instructions:

-In a large bowl put all-purpose flour, rice flour, turmeric, red chilli powder and salt. Mix them.

-Add the water slowly to make a smooth batter.

-Put the florets into the batter and mix well to coat every piece.

-Put a frying pan with plenty of oil over medium-high heat. When it is hot enough drop the florets into the hot oil. Do not overload the pan.

-Lower the heat to medium and fry them until golden and crisp.

-Place them on a paper towel to remove the excess oil before serving.

-Serve the cauliflower pakora hot with yoghurt sauce or ketchup.

Pakora de coliflor

 

Cauliflower Pakora

Cauliflower Pakora

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Cuisine India
Servings 4
Calories 275 kcal

Ingredients
  

  • 300g cauliflower, cut into small florets
  • 300g all-purpose flour
  • 100g rice flour
  • 1 ½ teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • Salt to taste
  • 250ml water (approximately)
  • Oil for frying

Instructions
 

  • In a large bowl put all-purpose flour, rice flour, turmeric, red chilli powder and salt. Mix them.
  • Add the water slowly to make a smooth batter.
  • Put the florets into the batter and mix well to coat every piece.
  • Put a frying pan with plenty of oil over medium-high heat. When it is hot enough drop the florets into the hot oil. Do not overload the pan.
  • Lower the heat to medium and fry them until golden and crisp.
  • Place them on a paper towel to remove the excess oil before serving.
  • Serve the cauliflower pakora hot with yoghurt sauce or ketchup.

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