Spiced Cauliflower and Potato Pakoras
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
These spiced cauliflower and potato pakoras are one of my favorite quick snacks to whip up when I'm craving something crispy and satisfying. What I love most is how affordable and simple they are to make, especially since you probably already have most of these ingredients in your kitchen. The chickpea flour is my secret weapon here because it's packed with protein and fiber, making these pakoras surprisingly nutritious despite their indulgent crunch. In just 45 minutes from start to finish, you'll have golden, fragrant fritters that are perfect for entertaining guests or treating yourself to a comforting afternoon bite.
Ella x
Ingredients
- 300 gcauliflower florets(chopped into small pieces)
- 200 gpotato(peeled and diced finely)
- 100 gonion(minced)
- 15 gfresh ginger(grated)
- 1green chili(finely chopped)
- 200 gchickpea flour
- 1 tspturmeric powder
- 1 tspcumin seeds
- 1 tspsalt
- 150 mlwater
- 20 gfresh cilantro(chopped)
- 500 mlvegetable oil(for frying)
Detail level
Instructions
- 1
Combine the diced cauliflower, potato, onion, ginger, and green chili in a large mixing bowl, stirring everything together gently.
Tip: Dice your vegetables quite small so they cook through completely during frying.
- 2
In another bowl, whisk together the chickpea flour, turmeric powder, cumin seeds, and salt until well combined.
- 3
Pour the water into the flour mixture gradually while whisking to form a smooth, thick batter that coats a spoon but isn't runny.
Tip: The batter should cling to the vegetables without being too wet or too thick.
- 4
Fold the flour batter into the vegetable mixture along with the fresh cilantro, stirring until all vegetables are evenly coated.
- 5
Heat the vegetable oil in a deep pan or wok over medium high heat until it reaches about 170 degrees Celsius or until a small piece of batter sizzles immediately when dropped in.
Tip: Use a thermometer if you have one, or test with a wooden spoon to judge the temperature.
- 6
Using two spoons, carefully drop spoonfuls of the batter mixture into the hot oil, working in batches to avoid crowding the pan.
Tip: Don't overcrowd the pan or the pakoras will stick together and cook unevenly.
- 7
Fry each batch for about four to five minutes, stirring occasionally with a slotted spoon, until the pakoras turn deep golden brown on all sides.
Tip: They should sound crispy when you tap them with a spoon.
- 8
Transfer the cooked pakoras to a plate lined with paper towels to drain excess oil, then serve warm with yogurt sauce or tamarind chutney.
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