Crunchy Indian-spiced pakoras with a steamy cup of tea…humm what a lovely treat.
I know you might think is deep fried, fat and not so healthy, but once in a while with a cup of tea, nobody could resist them.
If you have never had pakoras, well they are just an Indian deep fried snack with vegetables or meat (even seafood!) dipped into a spiced gram flour batter (called also besan or chickpea-flour), deep-fried, and served with chutney, ketchup or yogurt for dipping.
I personally like the vegetables version, pakoras with cauliflower, spinach, eggplant, onion and potato.
I even tried baked pakoras instead of frying them (yes it is possible to bake pakoras), it was good but not so crispy. I like better the taste of the authentic Indian deep fried style pakoras.
Step by step Cauliflower pakoras recipe
In a large bowl, combine gram and corn flour with fennel seeds, green chilli, ginger, curry leaves, coriander leaves, salt and onion. Add water gradually to form a smooth batter that is thick enough to coat the back of a spoon. Make sure the batter is not thin.
Note: Fresh curry leaves are not easily available in Western markets, you can find them at your local Indian market or you can buy online on amazon
Add the cauliflower florets into the batter, mix well and make sure they are coated with the batter. Keep aside for 10 minutes.
Into a deep frying pan, heat enough oil for frying pakoras (2-3 cm of oil).
Fry small spoonfuls of mixture in small batches for about 4 minutes, turning the fritter to cook on other side, until crispy and golden.
Once done, remove the cauliflower pakoras on paper towels, to remove the excess oil.
Serve with chutney, ketchup or yogurt.
If you crave for a meat pakora, then you may check this simple chicken pakora recipe and believe me you will like it, it’s super delicious.
- 1 cup gram flour (also called chickpea flour or besan);
- 2 tbsp corn flour (optional);
- 1 medium sized cauliflower, cut into small florets;
- 1 onion, sliced (julienne cut);
- 1 tsp fennel seeds;
- 1 green chilli, chopped;
- 1 inch fresh ginger, finely chopped;
- few curry leaves, chopped;
- handful of coriander leaves, chopped;
- 1 tsp salt;
- 3/4 cup water;
- oil.
- In a large bowl, combine gram and corn flour with fennel seeds, green chilli, ginger, curry leaves, coriander leaves, salt and onion. Add water gradually to form a smooth batter that is thick enough to coat the back of a spoon. Make sure the batter is not thin.
- Add the cauliflower florets into the batter, mix well and make sure they are coated with the batter. Keep aside for 10 minutes.
- Into a deep frying pan, heat enough oil for frying pakoras (2-3 cm of oil).
- Fry small spoonfuls of mixture in small batches for about 4 minutes, turning the fritter to cook on other side, until crispy and golden.
- Once done, remove the pakoras on paper towels, to remove the excess oil.
- Serve with chutney, ketchup or yogurt.
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