Cauliflower Panko Pakoras Breaded and Baked Fried
Crispy, golden, and bursting with flavor, these *Cauliflower Panko Pakoras Breaded and Baked Fried* are a guilt-free twist on the classic Indian street food snack. Perfectly seasoned with aromatic spices like cumin, turmeric, and chili powder, these cauliflower florets are coated in a chickpea flour batter, rolled in crunchy panko breadcrumbs infused with fresh cilantro, and then baked to perfection—no deep frying required! The light olive oil spray ensures a satisfying crunch, while keeping this recipe both healthy and delicious. Simple to prepare in under 40 minutes, these baked pakoras make a versatile appetizer or snack, ideal for entertaining or weeknight dinners. Serve with tangy chutney or yogurt dip for a vibrant, crowd-pleasing dish that combines bold spices with wholesome ingredients. Perfect for those craving Indian flavors in a lighter, oven-baked format!
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Recipe Information
Ingredients
- 4 cups Cauliflower florets
- 1 cup Chickpea flour (besan)
- 0.75 cup Water
- 1 tablespoon Lemon juice
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 1.5 cups Panko breadcrumbs
- 2 tablespoons Cilantro (fresh, chopped)
- as needed Olive oil spray
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat.
Rinse and dry the cauliflower florets, ensuring they’re bite-sized for easy eating.
In a medium bowl, whisk together the chickpea flour, water, lemon juice, garlic powder, ground cumin, ground turmeric, chili powder, salt, and pepper until you have a smooth batter.
Place the panko breadcrumbs in a separate shallow dish and mix in the freshly chopped cilantro for added flavor.
Dip each cauliflower floret into the chickpea flour batter, ensuring it’s fully coated, then roll it in the panko-cilantro mixture to cover all sides.
Arrange the breaded florets onto the prepared baking sheet in a single layer, ensuring they don’t touch.
Lightly spray the florets with olive oil to help them crisp up during baking.
Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the pakoras are golden brown and crispy.
Remove from the oven and let cool for a few minutes before serving.
Serve warm with your favorite chutney, yogurt dip, or a squeeze of fresh lemon juice.
Nutrition Facts
Calories |
315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.7 g | 5% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 864 mg | 38% | |
| Total Carbohydrate | 56.1 g | 20% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 7.9 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 555 mg | 12% | |
*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.
