Cauliflower and Coriander Pakora
Crispy, golden, and packed with bold flavors, these Cauliflower and Coriander Pakoras are the perfect bite-sized appetizers or snacks for any occasion! Made with tender cauliflower florets coated in a spiced batter of chickpea and rice flours, these fritters are infused with the aromatic goodness of fresh coriander, minced garlic, and a hint of green chilies for a touch of heat. A harmonious blend of ground cumin, coriander, turmeric, and chili powders adds depth and warmth to every bite, while the deep-fried exterior ensures an irresistibly crunchy texture. Quick to prepare and addictively delicious, these pakoras are best served hot with mint chutney or tangy tamarind sauce. Perfect for tea-time indulgence or as an elegant vegan appetizer, these fritters are sure to become a crowd favorite.
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Recipe Information
Ingredients
- 250 grams Cauliflower florets
- 100 grams Chickpea flour (besan)
- 20 grams Rice flour
- 3 tablespoons Fresh coriander leaves, chopped
- 2 units Green chilies, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 150 milliliters Water
- 500 milliliters Vegetable oil (for frying)
Instructions
Rinse the cauliflower and cut it into small, bite-sized florets. Set aside.
In a large mixing bowl, combine the chickpea flour, rice flour, ground cumin, ground coriander, turmeric powder, red chili powder, and salt.
Add the chopped coriander leaves, green chilies, and minced garlic to the dry mixture.
Gradually add water to the bowl while whisking to form a smooth and thick batter. The consistency should be enough to coat the back of a spoon without dripping too much.
Heat the vegetable oil in a deep frying pan or wok over medium heat to reach approximately 180°C (356°F). Test the oil temperature by dropping a small amount of batter into it—if it sizzles and rises to the surface, the oil is ready.
Dip each cauliflower floret into the batter, ensuring it is well-coated, and carefully place it into the hot oil.
Fry the pakoras in small batches, turning occasionally, until they are golden brown and crisp on all sides. This should take about 3–4 minutes per batch.
Remove the pakoras with a slotted spoon and drain them on a plate lined with paper towels to remove excess oil.
Serve the cauliflower and coriander pakoras hot with mint chutney or tamarind sauce as a dipping accompaniment.
Nutrition Facts
Calories |
4850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 508.2 g | 652% | |
| Saturated Fat | 72.4 g | 362% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2515 mg | 109% | |
| Total Carbohydrate | 96.0 g | 35% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 17.5 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 175 mg | 13% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1883 mg | 40% | |
*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.
