Cauliflower Pakoras
A versatile, spiced snack that’s perfect for your homegrown veg
Hi, it’s Scott here with this week’s recipe. This time, we’re making Cauliflower Pakoras – a crispy, golden snack that's ideal for using up a glut of cauliflower. The beauty of this recipe is its flexibility: you can swap the cauliflower for other veg like courgette, spinach, onion, or even a mix.
So, let’s head into the kitchen and cook up something tasty.
Ingredients:
- 400g cauliflower, chopped into small florets
- 150g gram (chickpea) flour
- 170g water
- 10g fresh coriander, chopped
- 5g fresh mint, chopped
- 1 tsp ground cumin
- 1 tsp garam masala
- ½ tsp Kashmiri chilli powder (or substitute mild chilli powder)
- ½ tsp baking powder
- 1½ tsp curry powder
- Salt to taste
- Oil for frying
Method:
- Make the batter
In a large bowl, whisk together the gram flour, water, baking powder, and all the spices until smooth. - Prepare the veg
Add your chopped cauliflower florets to the batter and stir until fully coated. You can also add in other chopped vegetables at this stage if you like. - Fry the pakoras
Heat oil in a deep frying pan or wok. Once hot, carefully drop spoonfuls of the mixture into the oil. Fry for 2–3 minutes on each side until golden brown and crispy. - Drain and serve
Remove from the oil with a slotted spoon and place on kitchen paper to drain. Serve hot with yoghurt, chutney, or a squeeze of lemon juice.
These pakoras are brilliant straight out of the pan or can be kept warm in the oven until ready to serve. Perfect for summer snacking, garden parties, or just a weekend treat after a day of gardening