These Cauliflower Pakoras were inspired by the Indian food in New York City. So much food inspiration from my recent trip. We ate out every day and I could not have been happier. The vegan food scene is incredible! My son, Jack, ate these at an Indian Restaurant and said they were the best thing he has ever tasted! I experimented with lentil flour for a change and they were super delicious and crispy. You can add as many spices to this as you like – I opted for a mild flavour for my recipe. Dip these in some mango chutney and enjoy!
“Cauliflower is anti-inflammatory, rich in fibre, strengthens the immune system, improves heart health, is low calorie and fat free!”
Makes enough batter for a whole head of cauliflower
1 whole cauliflower (split into florets)
1 cup lentil flour (the traditional recipe is with chickpea flour)
2 tablespoons cornflour
1 teaspoon each – paprika, ground ginger, ground cumin, mixed spice, ground coriander seeds, fennel seeds, ground chilli and anything else you like!
pinch of salt and pepper
vegetable oil for frying
What do I do now?
Add all ingredients into a bowl and whisk – add water slowly and keep whisking until you have a thick batter! Do not let the batter become thin – you have to coat the cauliflower completely.
Coat each floret and drop into the hot oil and fry on each side until golden brown.
Drain on paper towel and enjoy!
Anything else I should know?
These are crispy on the outside and the cauliflower is not too soft inside. I dipped them in mango chutney and they were yum! Would make a great side dish with some other indian dishes – lentil dahl, rice, vegetable korma etc