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Cauliflower Pakora

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
225
Calories Per Serving

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
Servings9
Calories Per Serving225
Total Fat18g27%
Sugar4gN/A
Saturated1g6%
Protein4g8%
Carbs15g5%
Vitamin A14µg2%
Vitamin B60.2mg12.1%
Vitamin C70mg100%
Vitamin E4mg20%
Vitamin K23µg28%
Calcium34mg3%
Fiber3g12%
Folate (food)80µgN/A
Folate equivalent (total)80µg20%
Iron1mg6%
Magnesium32mg8%
Monounsaturated12gN/A
Niacin (B3)0.8mg3.9%
Phosphorus75mg11%
Polyunsaturated3gN/A
Potassium357mg10%
Sodium289mg12%
Trans0.1gN/A
Zinc0.5mg3.5%