Cauliflower Panko Pakoras
Crispy, golden, and packed with bold Indian spices, these Cauliflower Panko Pakoras are a delightful twist on the traditional fritters. Tender cauliflower florets are coated in a seasoned chickpea and rice flour batter, rolled in panko breadcrumbs for an extra crunchy exterior, and fried to perfection. Bursting with the vibrant flavors of turmeric, garam masala, and a hint of red chili, these pakoras are a treat for snack lovers and spice enthusiasts alike. Perfect as an appetizer or party dish, they’re best served hot, garnished with fresh cilantro and a squeeze of tangy lemon for that irresistible finishing touch. Vegetarian, flavorful, and irresistibly crispy, these pakoras are the ultimate crowd-pleaser for any occasion!
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Ingredients
- 500 grams Cauliflower florets
- 150 grams Chickpea flour (besan)
- 50 grams Rice flour
- 100 grams Panko breadcrumbs
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Red chili powder
- 1 teaspoons Garam masala
- 1 teaspoons Salt
- 150 milliliters Water
- 500 milliliters Oil
- 2 tablespoons Fresh cilantro (chopped)
- 4 pieces Lemon wedges
Directions
Step 1
Rinse and pat dry 500 grams of cauliflower florets. Ensure they are roughly bite-sized.
Step 2
In a large mixing bowl, combine 150 grams of chickpea flour, 50 grams of rice flour, 0.5 teaspoons of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of garam masala, and 1 teaspoon of salt.
Step 3
Slowly add 150 milliliters of water to the dry mixture, whisking continuously to form a smooth batter. The batter should be thick enough to coat the back of a spoon.
Step 4
Place 100 grams of panko breadcrumbs on a plate for coating.
Step 5
Dip each cauliflower floret into the batter, ensuring it’s evenly coated. Then roll it gently in the panko breadcrumbs, pressing lightly to adhere.
Step 6
Heat 500 milliliters of oil in a deep pan or wok over medium heat. Test the oil by dropping a small piece of batter into it; it should sizzle and rise to the top immediately.
Step 7
Carefully drop the coated cauliflower florets into the hot oil in small batches, avoiding overcrowding the pan. Fry for 4-5 minutes or until golden brown and crispy.
Step 8
Remove the fried pakoras using a slotted spoon and drain them on a plate lined with paper towels to remove excess oil.
Step 9
Serve the pakoras hot, garnished with chopped cilantro and lemon wedges on the side.
Nutrition Facts
| Serving size | (1458.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5374.3 |
| Total Fat 475.5g | 0% |
| Saturated Fat 31.4g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 3293.5mg | 0% |
| Total Carbohydrate 237.2g | 0% |
| Dietary Fiber 33.4g | 0% |
| Total Sugars 33.7g | |
| Protein 62.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 258.1mg | 0% |
| Iron 16.6mg | 0% |
| Potassium 2945.5mg | 0% |
Source of Calories