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.
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 neededCauliflower’s subtle sweetness and tender bite make it an ideal candidate for a flavorful vegan pakora.Cauliflower Pakora (Vegan)
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
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!
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