Cauliflower pakora

Cauliflower pakora

+1 year

Pakora are spiced fritters originating from South Asia. We use a small amount of oil for these cauliflower pakora since we want to avoid deep frying for our little ones.

Ingredients for 1 portion

  • 200 g small cauliflowers florets

  • 50 g chickpeas flour

  • 100 ml water

  • 0.5 tsp curry powder

  • 0.25 tsp turmeric

  • 0.5 tsp grated ginger

  • 1 garlic clove clove

  • 1 tbsp vegetable oil


  1. Cut bite size cauliflower florets. A good reference for size is the top half of your thumb. Now place them in boiling water for 2 minutes. Drain the water and let the florets cool down.

  2. Grate the ginger and garlic.

  3. Mix the chickpea flour with the spices, garlic and ginger. Then pour in the water. The mixture should be thick but still fall off your spoon.

  4. Heat up the vegetable oil in a pan.

  5. Cover the cauliflower florets in the batter and place them in the hot pan. Cook for 3 to 4 minutes on each side.

Also joining the table?

Just season the batter with salt and serve with whatever you prefer, we chose salmon.

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