These delightful Cauliflower Pakoras from Trisha are a mouthwatering vegan deep-fried treat. If you’re looking for different and delicious ways to get the family to eat veggies then this gluten-free method of coating cauliflower pieces in a spiced chickpea flour batter then frying them until crispy is a sure way to get them coming back for more!
Trisha makes the marvellous range of Naturally By Tricia Healing Balms that we sell – you can check out them out here.
chickpea flour pakora batter
From Trisha …
I adore deep-fried food. I love fat and oil but since I’ve been steering clear of gluten I haven’t been able to indulge in even the occasional piece of battered fish or a home-made doughnut. With an abundance of seasonal cauliflowers I rediscovered Indian chickpea flour pakora and now I’m a little bit obsessed. I can’t remember where I got this recipe but I have tweaked it ever so slightly.
Cauliflower Pakora
Ingredients:
250g cauliflower
80g chickpea flour
1/2 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp turmeric powder
1/4 tsp black pepper
1/4 tsp salt
1/4 tsp baking powder
100ml cold water
Oil for frying (I used rice bran)
Method:
Chop the cauliflower into very small pieces (1/2 inch cubes) and cover with boiling water and leave aside for 1/2 hour.
Measure and mix all the dry ingredients. Add the water and beat to make a batter.
Add well drained cauliflower and stir well.
Drop spoonfuls into/onto hot oil (I use my wok it’s perfect!) and cook, flipping after about 1-2 minutes first side then 1 minute second side till golden. They don’t take long at all so careful not to burn them. You may need to top up the oil once.
I serve with my peach chutney... it’s the perfect accompaniment. You can reheat them in the oven and they will crisp up again beautifully.
Enjoy!
About The Author: Katie Brooks
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