Cauliflower and Cheese Pakora
Crispy, golden, and bursting with bold flavors, these Cauliflower and Cheese Pakoras are a delightful twist on the traditional Indian fritters. Combining tender cauliflower florets with melty cheddar cheese, these savory bites are enveloped in a perfectly spiced batter made from chickpea and rice flour, infused with hints of cumin, turmeric, and chili powder. Deep-fried to crunchy perfection, each pakora offers a satisfying contrast of textures—crispy on the outside with gooey cheese and tender cauliflower inside. Quick to prepare and utterly irresistible, they’re the ultimate snack or appetizer, especially when paired with tangy tamarind or zesty mint chutney. Perfect for gatherings or as a comforting treat, these pakoras are a must-try for fans of fried snacks, vegetarian appetizers, or Indian-inspired dishes.
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Recipe Information
Ingredients
- 2 cups Cauliflower florets
- 1 cup Cheddar cheese (shredded)
- 1 cup Chickpea flour (besan)
- 2 tablespoons Rice flour
- 0.25 teaspoon Baking soda
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Chili powder
- 2 tablespoons Fresh cilantro (chopped)
- 1 teaspoon Salt
- 0.75 cup Water
- 3 cups Oil (for deep frying)
Instructions
Wash the cauliflower florets thoroughly and pat them dry with a clean kitchen towel.
In a large mixing bowl, combine the chickpea flour, rice flour, turmeric powder, baking soda, cumin seeds, chili powder, and salt.
Slowly add water to the dry mixture while whisking to create a smooth, lump-free batter. The batter should be slightly thick, like pancake batter.
Fold in the cauliflower florets, shredded cheddar cheese, and chopped cilantro, ensuring everything is evenly coated in the batter.
Heat oil in a deep frying pan or wok over medium heat. To check if the oil is ready, drop a small amount of batter into the oil; it should sizzle and float to the surface immediately.
Using a spoon or your hands (be careful), drop small portions of the batter-coated cauliflower and cheese mixture into the hot oil.
Fry the pakoras in batches to avoid overcrowding the pan. Turn them occasionally for even cooking until they are golden brown and crispy, about 4-5 minutes per batch.
Remove the fried pakoras with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.
Serve the pakoras hot with your favorite chutney or dipping sauce, such as mint chutney or tamarind sauce.
Nutrition Facts
Calories |
7345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 755.3 g | 968% | |
| Saturated Fat | 124.4 g | 622% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 3573 mg | 155% | |
| Total Carbohydrate | 107.4 g | 39% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 17.7 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 947 mg | 73% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1914 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
