Cauliflower pakoras
Discover the ultimate Cauliflower Pakoras recipe – a flavorful blend of all-purpose wheat flour, aromatic spices like cumin, coriander, chili, and turmeric, combined with a creamy yolk and fresh cauliflower. Perfectly crispy and delicious, these pakoras are an easy-to-make snack or appetizer that will delight your taste buds!
- 12 Mar 2025
- Cook time 10 min
- Prep time 15 min
- 4 Servings
- 8 Ingredients
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.
Ingredients:
Instructions:
- Wash the cauliflower and pat it dry.
- Cut the cauliflower into bite-sized florets. Set aside.
- 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.
- 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.
- Add the cauliflower florets to the batter.
- Stir gently to ensure that each floret is well-coated with the batter.
- 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.
- Serve the cauliflower pakoras hot with your favorite dipping sauce, such as mint chutney or tamarind sauce.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 180 grams |
| Energy | |
| Calories 220kcal | 11% |
| Protein | |
| Protein 8g | 6% |
| Carbohydrates | |
| Carbohydrates 40g | 12% |
| Fiber 3.66g | 10% |
| Sugar 1.60g | 2% |
| Fat | |
| Fat 2.81g | 3% |
| Saturated 0.64g | 2% |
| Cholesterol 45mg | - |
| Vitamins | |
| Vitamin A 40ug | 4% |
| Choline 70mg | 13% |
| Vitamin B1 0.21mg | 17% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 1.43mg | 9% |
| Vitamin B6 0.21mg | 12% |
| Vitamin B9 54ug | 14% |
| Vitamin B12 0.08ug | 3% |
| Vitamin C 36mg | 41% |
| Vitamin E 0.91mg | 6% |
| Vitamin K 27ug | 24% |
| Minerals | |
| Calcium, Ca 70mg | 6% |
| Copper, Cu 0.20mg | 22% |
| Iron, Fe 3.36mg | 31% |
| Magnesium, Mg 45mg | 11% |
| Phosphorus, P 130mg | 10% |
| Potassium, K 390mg | 12% |
| Selenium, Se 13ug | 24% |
| Sodium, Na 66mg | 4% |
| Zinc, Zn 1.05mg | 10% |
| Water | |
| Water 130g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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