Cauliflower and Coriander Pakora

Crispy, golden, and packed with bold flavors, these Cauliflower and Coriander Pakoras are the perfect bite-sized appetizers or snacks for any occasion! Made with tender cauliflower florets coated in a spiced batter of chickpea and rice flours, these fritters are infused with the aromatic goodness of fresh coriander, minced garlic, and a hint of green chilies for a touch of heat. A harmonious blend of ground cumin, coriander, turmeric, and chili powders adds depth and warmth to every bite, while the deep-fried exterior ensures an irresistibly crunchy texture. Quick to prepare and addictively delicious, these pakoras are best served hot with mint chutney or tangy tamarind sauce. Perfect for tea-time indulgence or as an elegant vegan appetizer, these fritters are sure to become a crowd favorite.

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 250 grams Cauliflower florets
• 100 grams Chickpea flour (besan)
• 20 grams Rice flour
• 3 tablespoons Fresh coriander leaves, chopped
• 2 units Green chilies, finely chopped
• 2 cloves Garlic, minced
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Salt
• 150 milliliters Water
• 500 milliliters Vegetable oil (for frying)

Directions

Step 1

Rinse the cauliflower and cut it into small, bite-sized florets. Set aside.

Step 2

In a large mixing bowl, combine the chickpea flour, rice flour, ground cumin, ground coriander, turmeric powder, red chili powder, and salt.

Step 3

Add the chopped coriander leaves, green chilies, and minced garlic to the dry mixture.

Step 4

Gradually add water to the bowl while whisking to form a smooth and thick batter. The consistency should be enough to coat the back of a spoon without dripping too much.

Step 5

Heat the vegetable oil in a deep frying pan or wok over medium heat to reach approximately 180°C (356°F). Test the oil temperature by dropping a small amount of batter into it—if it sizzles and rises to the surface, the oil is ready.

Step 6

Dip each cauliflower floret into the batter, ensuring it is well-coated, and carefully place it into the hot oil.

Step 7

Fry the pakoras in small batches, turning occasionally, until they are golden brown and crisp on all sides. This should take about 3–4 minutes per batch.

Step 8

Remove the pakoras with a slotted spoon and drain them on a plate lined with paper towels to remove excess oil.

Step 9

Serve the cauliflower and coriander pakoras hot with mint chutney or tamarind sauce as a dipping accompaniment.

Nutrition Facts

Serving size	(1065.4g)

Amount per serving	% Daily Value*
Calories	4850.3

Total Fat 508.2g	0%
Saturated Fat 72.4g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2515.3mg	0%
Total Carbohydrate 96.0g	0%
Dietary Fiber 19.3g	0%
Total Sugars 17.5g
Protein 30.7g	0%

Vitamin D 0IU	0%
Calcium 175.4mg	0%
Iron 9.6mg	0%
Potassium 1882.9mg	0%

*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.

Source of Calories

Fat: 90.0%

Protein: 2.4%

Carbs: 7.6%