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Celebrating 42 Years of Healthy Living

Cauliflower Pakora

Cauliflower Pakora


  • 1 cup chickpea flour
  • ¼ tsp. ground turmeric
  • 1 tsp. salt
  • ½ tsp. cayenne
  • 2 tsp. ground cumin
  • 1 tsp. Garam Masala
  • ¼ tsp. baking powder (gluten free)
  • 2 cloves garlic, grated
  • 1 inch piece ginger, peeled and grated
  • 2 tsp. olive oil
  • ¾ cup water, approximately
  • 20 cauliflower flowerets, each about 1 ½ inches thick
  • Vegetable oil for deep frying


  1. In a medium bowl mix together the first ten ingredients. Gradually whisk in the water, enough to make a thick batter (similar in consistency to pancake batter). Cover and refrigerate for 30 minutes.
  2. Steam the cauliflower pieces until just tender, refresh under cold water, dry with a paper towel.
  3. Heat vegetable oil (about 2 inches depth) in a wok to 360 degrees Fahrenheit.
  4. Dip each piece of cauliflower in the batter to coat completely and drop in the oil.
  5. Fry 6 to 7 pieces at a time, turning them often, till golden brown on all sides.
  6. Remove with a slotted spoon and drain between paper towels.
  7. Serve hot.


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