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Cauliflower Pakoras
These homemade cauliflower pakoras are easy to make, slightly crunchy and deliciously spiced. They make a delicious snack, a tasty appetiser or side dish or even a light meal. Trust me, they are hard to resist!
Course
afternoon snack,, Appetizer, Side Dish
Cuisine
Indian
Prep Time
10
minutes
minutes
Cook Time
12
minutes
minutes
Servings
4
Calories
120
kcal
Author
Corina Blum
Ingredients
220
g
cauliflower
cut into small florets
100
g
chickpea flour
also called gram flour
1
garlic clove
crushed
1
teaspoon
ginger
grated
1
chilli pepper
finely diced
½
tsp
turmeric
½
teaspoon
salt
½
teaspoon
garam masala
1
teaspoon
curry leaves
crumbled between your fingers
Metric
-
US Customary
Instructions
First make sure the cauliflower is cut into equal sized pieces. Drop them in boiling water and boil for just 2 minutes to soften slightly.
Whisk together all the ingredients except the cauliflower along with about 120ml of water. It should be like a thick pancake batter.
Stir in the cauliflower pieces.
Heat a pan with at least 1cm of cooking oil in. When hot, carefully drop spoonfuls of the cauliflower into the hot oil.
Cook them for about 3 minutes on each side. You may need to cook the cauliflower in batches.
Remove with a slotted spoon and drain on kitchen paper.
Video
Notes
Nutritional information is approximate and a guideline only (does not include the oil used for deep frying which will increase the calories).
Nutrition
Calories:
120
kcal
|
Carbohydrates:
19
g
|
Protein:
7
g
|
Fat:
2
g
|
Saturated Fat:
0.3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
0.4
g
|
Sodium:
325
mg
|
Potassium:
424
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Vitamin A:
211
IU
|
Vitamin C:
92
mg
|
Calcium:
37
mg
|
Iron:
2
mg