Cauliflower Panko Pakoras
Crispy, golden, and packed with bold Indian spices, these Cauliflower Panko Pakoras are a delightful twist on the traditional fritters. Tender cauliflower florets are coated in a seasoned chickpea and rice flour batter, rolled in panko breadcrumbs for an extra crunchy exterior, and fried to perfection. Bursting with the vibrant flavors of turmeric, garam masala, and a hint of red chili, these pakoras are a treat for snack lovers and spice enthusiasts alike. Perfect as an appetizer or party dish, they’re best served hot, garnished with fresh cilantro and a squeeze of tangy lemon for that irresistible finishing touch. Vegetarian, flavorful, and irresistibly crispy, these pakoras are the ultimate crowd-pleaser for any occasion!
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Recipe Information
Ingredients
- 500 grams Cauliflower florets
- 150 grams Chickpea flour (besan)
- 50 grams Rice flour
- 100 grams Panko breadcrumbs
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Red chili powder
- 1 teaspoons Garam masala
- 1 teaspoons Salt
- 150 milliliters Water
- 500 milliliters Oil
- 2 tablespoons Fresh cilantro (chopped)
- 4 pieces Lemon wedges
Instructions
Rinse and pat dry 500 grams of cauliflower florets. Ensure they are roughly bite-sized.
In a large mixing bowl, combine 150 grams of chickpea flour, 50 grams of rice flour, 0.5 teaspoons of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of garam masala, and 1 teaspoon of salt.
Slowly add 150 milliliters of water to the dry mixture, whisking continuously to form a smooth batter. The batter should be thick enough to coat the back of a spoon.
Place 100 grams of panko breadcrumbs on a plate for coating.
Dip each cauliflower floret into the batter, ensuring it’s evenly coated. Then roll it gently in the panko breadcrumbs, pressing lightly to adhere.
Heat 500 milliliters of oil in a deep pan or wok over medium heat. Test the oil by dropping a small piece of batter into it; it should sizzle and rise to the top immediately.
Carefully drop the coated cauliflower florets into the hot oil in small batches, avoiding overcrowding the pan. Fry for 4-5 minutes or until golden brown and crispy.
Remove the fried pakoras using a slotted spoon and drain them on a plate lined with paper towels to remove excess oil.
Serve the pakoras hot, garnished with chopped cilantro and lemon wedges on the side.
Nutrition Facts
Calories |
5374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 475.5 g | 610% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3294 mg | 143% | |
| Total Carbohydrate | 237.2 g | 86% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 33.7 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2946 mg | 63% | |
*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.
