cauliflower pakoras

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.

pakora batter

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


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)


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.