Cauliflower and Onion Pakora

Both my mom and dad are originally from India, so I grew up eating A LOT of Indian food. No complaints here, though. I love Indian food!

One of my favorite Indian dishes is pakora. It’s a crisp and flavorful vegetable dish that’s perfect as a snack or meal.

Small vegetable pieces are coated with a spicy chickpea batter and then fried in peanut oil. The result? Delicately crisp, super flavorful vegetable bites.

I use cauliflower and onion in this pakora recipe, but I’ve made it with broccoli and potato in the past with great success, too.

My favorite way to enjoy this dish? With a cup of my coconut chai tea latte. 🙂


Cauliflower Onion Pakora
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4.84 from 12 votes

Cauliflower And Onion Pakora

Prep Time45 minutes
Cook Time15 minutes
Total Time1 hour
Course: Appetizer
Cuisine: Indian
Keyword: cauliflower recipes, vegan recipes
Servings: 4
Calories: 261kcal


  • 2 cups chickpea flour
  • ½ cup cilantro leaves, finely chopped
  • 2 teaspoons curry powder
  • 1 teaspoon red chili flakes
  • ¾ teaspoon salt
  • ½ teaspoon baking powder
  • 1 cup water lukewarm
  • 1 small head cauliflower cut into small, flat florets
  • 1 small yellow onion thinly sliced


  • Fill a cast iron pan with peanut oil 1-inch deep. Place over high heat.
  • In a large bowl, mix together the flour, cilantro, chili flakes, curry powder, salt, and baking powder
  • Stir in the water until incorporated.
  • Add the cauliflower and onion slices. Coat well with the batter.
  • When frying oil is 375°F, add the vegetables pieces and fry onto golden brown. Do not overcrowd pan. Let drain on paper towel before serving.


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