Cauliflower pakoras

Cauliflower pakoras are a crispy Indian snack made from spiced batter-coated cauliflower florets. They're fried until golden brown, making them a tasty appetizer or tea-time treat.

30 Jan 2026
Cook time 10 min
Prep time 15 min

Ingredients:

1.50 cups all-purpose white wheat flour
2 tsp ground cumin
1 tsp dried coriander
1 tsp chili powder
1 tsp turmeric powder
1 yolk
1 cup water
1/4 cauliflower

Cauliflower pakoras are a delightful and crispy Indian snack that are perfect for tea time or as an appetizer. Made with a blend of spices and a simple batter, these pakoras offer a flavorful way to enjoy cauliflower, turning it into a delicious treat that's hard to resist.

Instructions:

1. Prepare the Cauliflower:
- Wash the cauliflower and pat it dry.
- Cut the cauliflower into bite-sized florets. Set aside.

2. Make the Batter:
- In a large mixing bowl, combine the all-purpose flour, ground cumin, dried coriander, chili powder, and turmeric powder.
- Mix well to ensure all the spices are evenly distributed.

3. Add Wet Ingredients:
- Add the egg yolk to the dry ingredients.
- Gradually pour in the water, mixing constantly until you achieve a smooth and thick batter. Make sure there are no lumps.

4. Coat the Cauliflower:
- Add the cauliflower florets to the batter.
- Stir gently to ensure that each floret is well-coated with the batter.

5. Fry the Pakoras:
- Heat oil in a deep frying pan or pot over medium-high heat. You need enough oil to submerge the pakoras.
- To test if the oil is hot enough, drop a small bit of batter into the oil. If it sizzles and rises to the surface, the oil is ready.
- Carefully drop the batter-coated cauliflower florets into the hot oil. Fry in small batches to avoid overcrowding.
- Fry the pakoras until they are golden brown and crispy on all sides, about 3-5 minutes per batch.
- Use a slotted spoon to remove the pakoras from the oil and place them on a paper towel-lined plate to drain excess oil.

6. Serve:
- Serve the cauliflower pakoras hot with your favorite dipping sauce, such as mint chutney or tamarind sauce.

Cauliflower pakoras are not only easy to make but also incredibly satisfying. With a crispy exterior and flavorful interior, they make for a wonderful snack that can be enjoyed by everyone. Serve them with your favorite chutney or sauce, and they are sure to be a hit at any gathering!

Cauliflower pakoras FAQ:

How long should I fry the pakoras?

Fry the pakoras for about 3-5 minutes per batch until they are golden brown and crispy on all sides.

What should I do if my batter is too thick?

If the batter is too thick, gradually add a little more water until you achieve a smooth and thick consistency. It should not be runny.

Can I make cauliflower pakoras in advance?

Yes, you can prepare the batter and coat the cauliflower in advance, then fry them just before serving for the best texture. Fried pakoras are best served fresh.

What oil is best for frying pakoras?

Use a neutral oil with a high smoke point, such as vegetable oil or canola oil, for frying the pakoras. This will ensure even cooking and prevent burning.

Can I replace the all-purpose flour with a gluten-free option?

Yes, you can use a gluten-free flour blend or chickpea flour (besan) as a substitute for all-purpose flour to make the pakoras gluten-free.

Tips:

- Ensure the cauliflower is cut into evenly sized florets to allow for even cooking.

- Whisk the batter until it's smooth and lump-free for a consistent coating on the cauliflower.

- Use hot oil for frying to achieve a crispy texture. If the oil is not hot enough, the pakoras may absorb excess oil and become greasy.

- Fry the pakoras in small batches to avoid overcrowding the pan, which can lower the oil temperature and result in uneven cooking.

- Place the fried pakoras on paper towels to absorb excess oil before serving.

Nutrition per serving

4 Servings
Calories 220kcal
Protein 8g
Carbohydrates 40g
Fiber 3.66g
Sugar 1.60g
Fat 2.81g

Cauliflower pakoras