Cauliflower Pakora

Cauliflower Pakora
Staff Writer
Cauliflower Pakora
Chandriga Chandraan

Cauliflower Pakora

Cauliflower pakora are typically served as a snack either in the afternoon or just before starting a typical meal in India. The batter is the key to making flavorful pakora; here, it's flavored with fennel seed, ginger, curry leaves, turmeric, and some Thai chiles for a little heat.

9
Servings
98
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Teaspoon fennel seeds, bruised with your fingers
  • 1 onion, chopped finely
  • 2 scallions, sliced thinly
  • 1/2 Cup cilantro leaves, chopped
  • 3 Thai green chiles, chopped finely
  • 1 Tablespoon finely chopped ginger
  • 1 sprig curry leaves, chopped roughly
  • 1 Teaspoon salt
  • 1/4 Teaspoon turmeric
  • Pinch of baking powder
  • 3/4 Cups chickpea flour
  • 1/4 Cup rice flour
  • 1/2 Cup water
  • 1 medium-sized cauliflower, cut into small florets
  • Vegetable oil, for frying
  • Cilantro or tamarind chutney, or ketchup, for serving

Directions

In a bowl, mix together the first 10 ingredients. Mix in the flour and add the water to form a slightly thick batter. Add the cauliflower florets and mix to coat with batter.

Fill a deep skillet, pot, or deep-fryer 1/3 full with oil and line a plate with paper towels. Heat the oil to 375 degrees.

Deep-fry the cauliflower, in batches if necessary to avoid overcrowding. Drain the pakora on paper towels and serve with cilantro chutney, tomato ketchup, or tamarind chutney.

Nutritional Facts

Total Fat
2g
3%
Sugar
2g
2%
Cholesterol
1mg
0%
Carbohydrate, by difference
15g
12%
Protein
5g
11%
Vitamin A, RAE
53µg
8%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
36µg
40%
Calcium, Ca
27mg
3%
Choline, total
2mg
0%
Fiber, total dietary
3g
12%
Folate, total
85µg
21%
Iron, Fe
2mg
11%
Magnesium, Mg
36mg
11%
Niacin
1mg
7%
Phosphorus, P
73mg
10%
Selenium, Se
2µg
4%
Sodium, Na
87mg
6%
Water
25g
1%
Zinc, Zn
1mg
13%

Cauliflower Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Cauliflower Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.