Cauliflower Pakora

Now, I stumbled onto this whilst looking for a different item and thought I would give it a go. part of me wants to say this is more a side dish than a meal as it comes in a 75 calories a serving. I however ate the lot for my lunch and I was full, although I may make even more next time trying different items.

I took it from here (last accessed 28th April 2019) and followed the recipe to a tee apart from using the deep fat fryer to cook it that is. Gram flour (or chickpea as it is also known) you can get from Asda for only £1.15, had I looked in the first place instead of buying it in the Wholefood shop! And as you only use 1/4 of a cup that bag of flour will be lasting for many meals trust me. The other ingredients I already had in from other recipes.


  • 1 cup cauliflower florets 95g, bite-sized pieces
  • 1/4 cup chickpea flour 32g (also called gram flour)
  • 1/4 tsp salt
  • 1/4 tsp turmeric
  • 1/4 tsp garlic (grated/crushed – a heaped 1/4 tsp is fine)
  • 1/4 tsp ginger (fresh, grated)
  • 3 tbsp water or a little more if needed


  • Cut the cauliflower into small-ish florets so they are either bite-sized or slightly smaller. Wash and pat dry. (Can’t lie I didn’t wash it)
  • Mix together the chickpea flour, salt, turmeric, garlic, ginger and water to make the batter. It should stick to the back of a spoon but not be so thick it doesn’t run off at all. 
  • Put the pieces of cauliflower into the batter and mix well so the pieces of cauliflower are well coated in the batter. Spoon bits in to the gaps if needed. (It will be needed!)
  • Heat some vegetable or other flavorless oil in a small skillet/frying pan – around 1/3 in (1 cm) deep or a little more. Once it is warm at a medium heat, take spoonfuls of the cauliflower and place in the pan (generally 1-2 pieces of cauliflower in each spoonful, depending on size). (I did this in my deep fat fryer but this looks a cheaper option).
  • Once the pakora have been cooking around 2-3 minutes and are going golden on the bottom, turn over with a slotted spoon and cook on the other side. Turn to any other side not yet cooked if needed. Once golden all over, remove from the pan with a slotted spoon to drain off excess oil then put on paper towel to drain. Repeat with the rest of the batter. (I put it all in although one at a time and took them out once golden in colour.)
  • Serve either as they are or with raita (spiced yogurt dip). (I think they need a dip, hummus was ok but greek yogurt with garam masala looks nice I just didn’t have any garam masala,)
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