Who doesn’t like munching on crunchy snacks! And if it includes veggies, you can have another bite guilt free…isn’t it 😉 . Today we going to make Cauliflower Pakoras or fritters which is also a Vegan recipe. Well I am not claiming its 100% healthy since I am going to deep fried it but yes there is always an option to bake it. So lets start making our Cauliflower Pakoras (Fritters).
Is Pakora and Fritters are same?
Once someone told me that fritters are more flat in shape but I couldn’t find anything that can support this definition. For me, whatever the difference or similarities these two terms have, just leave behind & lets make it.
There is many different ways to make Pakoras just like any other recipe. I am sharing my version of Cauliflower vegan pakora / fritters recipe that I inherited from my mom. In this recipe to make the batter, I am using Chickpea flour (Besan) & Rice flour. Which makes this recipe :
Egg & Dairy free
Why rice flour?
Because it gives crunchiness. I am using minimal spices here to generalized its taste. You can adjust with your taste. If you want more flavors to your Cauliflower pakora / fritters you can add some whole Cumin or Ajwain seeds into the batter. Or you can add some fresh chopped coriander/cilantro leaves.
Oil you seeing on picture, is for batter not for frying. (I know you already guess it from the amount but just saying 😉 )
I cut cauliflower floret in bigger size & then split vertically. If you take a close look you can see one side of those florets is flatter.
Some people use baking soda but it’s not really necessary here.
I recommend to use a strainer for dry ingredients to make sure there are no lumps. When you make batter, add water little by little. For this batter I use ¾ cup water. Hope you can guess the thickness from the picture. I don’t like thicker outer shell for Cauliflower pakora but if I made eggplant or spinach or potato pakoras I made batter little thicker than this. So if you want more thicker shell, add less water.
As I mention earlier, I am deep frying it. Baking is always an option but pakora always taste better if you deep fried it. And hey we not going to eat this everyday so once in a while we can have some deep fried food…right? 😀
Pakoras is more popular back in Bangladesh in rainy season. We do have a rainy season there. We actually have six seasons back in bangladesh…isn’t it cool. In our home different types of pakoras mostly made on Friday evenings when we all are at home (weekend in Bangladesh start on Friday) or when my full family watching a movie together late night on VCR …yes VCR… I am talking about days from at least 25 year back. Time Flies.
Here is a bonus picture of Broccoli Pakora. Yes you can dip some broccoli florets into the same batter. Also want to mention that you don’t need to boil or stem Cauliflower or broccoli before frying. I usually marinate with salt for 20-30 minuites.
Our Cauliflower pakora is ready. Serve it warm. For any reason if you need to reheat it…do it in a traditional oven instead of microwave oven to keep its crunchiness intake. This quick Green Saucerecipe will be in the recipe card below.
If you have any question about this recipe just ask in comment. I will be happy to answer.
If you try it, don’t forget to share with me how it comes out at your kitchen.
1TbspOil of you choiceI used Extra virgin olive oil
1/4TspRed Chili Powder
Salt to your tastekeep in mind that you already add salt to cauliflower so add with caution to not to make it too salty
# Cut cauliflower in medium pieces & marinade with salt. Keep it aside & let’s prepare the batter.
# Mix everything with water & make sure there is no lumps. To avoid lumps use a strainer for dry ingredients & add water little by little & mix it. This batter will be thick enough to stick . Add a tbsp oil into the batter.
# Now on a saucepan add enough oil to deep fry. Start frying when the oil is warm. & fry it in medium heat.
In a blender put handful Cilantro leaves, 2-3 garlic cloves, 1-2 thai green chili, salt to your taste & water. blend until its became a smooth sauce.