Cauliflower Pakora [Vegan]

These roasted vegetables are delightfully crispy on the outside and retain a satisfying texture within, with the cauliflower remaining firm yet tender. Pair these crispy delights with a tangy mango chutney for a delectable side dish or appetizer that will surely impress.

Contents

Cauliflower Pakora [Vegan]Cauliflower florets 1 cup Chickpea flour 1/2 cup Rice flour 1 tablespoon Garam masala powder 1 teaspoon Cumin seeds 1/4 teaspoon Coriander leaves 1/4 cup Salt to taste Freshly squeezed lemon juice 1/4 teaspoon Vegan yogurt or buttermilk 1/2 cup Water as needed Cauliflower’s subtle sweetness and tender bite make it an ideal candidate for a flavorful vegan pakora.Cauliflower Pakora (Vegan)

Cauliflower florets 1 cup
Chickpea flour 1/2 cup
Rice flour 1 tablespoon
Garam masala powder 1 teaspoon
Cumin seeds 1/4 teaspoon
Coriander leaves 1/4 cup
Salt to taste
Freshly squeezed lemon juice 1/4 teaspoon
Vegan yogurt or buttermilk 1/2 cup
Water as needed

One whole head of cauliflower, broken down into a medley of tender florets.
One cup of lentil flour (traditionally, this recipe employs chickpea flour instead).
2 tablespoons cornflour
One to two teaspoons of a blend featuring paprika, ground ginger, ground cumin, mixed spice, ground coriander seeds, and fennel seeds, with an optional addition of ground chili for added depth.
Pinch of salt and pepper
Water
Vegetable oil for frying
Chutney for serving

Cauliflower’s subtle sweetness and tender bite make it an ideal candidate for a flavorful vegan pakora.

Combine all ingredients in a single bowl, then gradually incorporate water while continuously whisking the mixture until a dense, well-formed batter forms. Ensure the batter doesn’t become too thin; proper coating of the cauliflower is crucial.
Carefully coat each delicate floret with a light dusting of flour, then gently drop them into the hot oil, frying on both sides until they reach a deep golden brown perfection.
Simply blot with a paper towel and savor!