My parents are both from India, so I grew up eating a lot of Indian food. I have no complaints, though. I love Indian food!
One of my favorite Indian dishes is pakora. It’s a savory dish featuring chopped vegetable pieces coated in a spicy chickpea batter and fried in hot oil. The result? Light, crisp, super-flavorful vegetable bites that are so, so good.
This pakora recipe uses cauliflower and onion, but I’ve also made it with broccolini, broccoli, and potato with great success.
Pakora are versatile and perfect as a snack, appetizer, or meal. My favorite way to enjoy this dish? As a snack with a cup of my coconut chai tea latte. 🙂
Cauliflower And Onion Pakora
Servings: 6
Calories: 261kcal
Ingredients
- 2 cups chickpea flour
- ½ cup cilantro leaves, finely chopped
- 2 teaspoons curry powder
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon red chili flakes or more to taste
- ¾ cup water lukewarm
- 1 small head cauliflower cut into flat, ½-inch-thick, florets
- 1 small yellow onion thinly sliced
- peanut or canola oil for frying
Directions
- Fill a cast iron skillet with 1-inch-deep oil. Place over high heat and heat to 350℉.
- In a large bowl, mix together flour, cilantro, curry powder, salt, baking powder, and chili flakes. Stir in lukewarm water until batter is well combined.
- Add cauliflower and onion to batter. Use a spatula or your hands to mix until vegetables are evenly coated.
- Working in batches, use a large serving spoon to drop portions of the batter-coated vegetables into the hot oil and cook until golden brown, about 1 to 2 minutes per side. Do not overcrowd the skillet. Let drain on paper towels before serving.
Nutrition
Calories: 261kcal | Carbohydrates: 40g | Protein: 15g | Fat: 4g | Sodium: 508mg | Potassium: 817mg | Fiber: 8g | Sugar: 8g | Vitamin A: 310IU | Vitamin C: 33.7mg | Calcium: 72mg | Iron: 3.6mg