Best Cauliflower Pakora Fritters With Cilantro Recipes

CAULIFLOWER PAKODA

Cauliflower pakoda image

Cauliflower pakoda are delicious Indian fritters made with cauliflower florets, gram flour, spices and herbs. Also known as gobi pakora, these are crisp fried tea-time snack.

Provided by Swasthi

Categories Snack

Time 25m

Number Of Ingredients 13

Ingredients

300 to 350 grams cauliflower ( (3 heaped cups florets))
2 sprigs curry leaves
2 green chilies ((adjust as needed))
1¼ teaspoon ginger garlic paste
1½ teaspoon ajwain (/ carom seeds/ vaamu)
1 teaspoon red chili powder ( (adjust))
1 teaspoon garam masala
½ cup besan ((gram flour))
¼ cup rice flour ((or 2 tbsp rice flour + 2 tbsp corn flour))
½ to 1 teaspoon salt ((adjust to taste))
¼ teaspoon turmeric ( (optional))
water ( as needed to sprinkle)
oil (for frying, as needed)

Steps:

Separate the florets from cauliflower. Do not chop them to small florets. (check the pictures in the step-by-step guide)
Heat 4 cups of water in a pot until hot (not boiling). Add the cauliflower florets and sprinkle ½ teaspoon salt. You may also add turmeric to the water. This step is done to bring out the worms if any in the florets.
Leave them for a minute or 2 and then drain the water. Rinse them thoroughly. Drain to a colander.
Transfer them to a mixing bowl. Add ginger garlic paste, chopped curry leaves & green chilies. Sprinkle chili powder, carom seeds and garam masala all over. Mix them well.
Sprinkle gram flour, rice flour and salt all over evenly. Sprinkle 2 to 3 tbsps water and begin to coat the gobi well with all the dry ingredients.
Keep splashing more water as needed and mix until all of the flour coats the cauliflower well. It should resemble a wet marinade. (check pictures above)
Taste test the batter and add more salt if needed.
Heat oil in a deep pan for frying until hot enough.
To check if the oil is ready to fry, Drop a small portion of batter to the hot oil. The batter should rise if the oil is hot enough.
Regulate the heat to medium. Gently drop each floret separately in the hot oil. Do not crowd a lot of them as they will get stuck and won't fry well.
Do not stir for 1 to 2 minutes. Then use a perforated ladle and stir them gently. Fry until golden & crisp on a medium heat.
The bubbles in the oil will reduce when the florets are fried well.
Remove them to a steel colander. Serve cauliflower pakoda hot with a cup of hot tea or coffee.

Nutrition Facts : Calories 104 kcal, Carbohydrate 18 g, Protein 4 g, Fat 1 g, Sodium 113 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

PAKORA (INDIAN VEGETABLE FRITTERS)

Pakora (Indian Vegetable Fritters) image

Recipe video above. Vegetable fritters can be so bland and uninspiring ... but not in the hands of Indian cooks! Pakoras are a traditional Indian street food made with all sorts of vegetables. I've used onion, potato and caulifloiwer, but see Note 5 for other options. Serve as starter for an Indian menu, light meal or pass around as canapes. They're gluten free and vegan so everybody can enjoy them!Spiciness: Mild. Large chillies are not that spicy, and we are using 2 across lots of pakoras! Feel free to omit/reduce the fresh chilli and chilli powder.No deep fry method - See Note 7 for shallow pan-fried version.

Provided by Nagi

Categories Appetiser Light Meal Starter

Number Of Ingredients 26

Ingredients

2 1/4 cups chickpea flour ((Note 1))
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp fenugreek powder ((Note 2))
1/2 tsp chilli powder ((pure chilli powder, Note 3))
2 tsp salt ((cooking/kosher salt))
3/4 cups + 2 1/2 tbsp water
1 1/2 cups onions (, grated using standard box grater (~1 1/2 onions))
2 cups potato ((~1 large), peeled and grated using standard box grater (Note 4))
2 1/2 cups cauliflower ((~1/4 large head), finely chopped into rice size pieces (or grate))
2 large red chillies ((cayenne peppers), finely chopped (adjust spiciness to taste, or leave them out))
1 tbsp fresh ginger (, finely grated)
2 tbsp coriander/cilantro leaves (, finely chopped)
3 - 4 cups vegetable or canola oil ((4cm / 1.5" depth in pot))
2 cups mint leaves
1 cup coriander/cilantro leaves
1/4 cup eschalot (, sliced)
3 tbsp lime juice
1 tsp caster sugar
1/2 tsp cumin seeds
1/2 tsp cooking/kosher salt
2 ice cubes ((loosens + keeps sauce green))
1 cup plain yoghurt
1/2 cup mint leaves (, packed)
1/4 tsp salt

Steps:

Make batter: Place chickpea flour in a bowl with the spices (turmeric, cumin, coriander, fenugreek, chilli). Slow whisk in the water.
Mix in Vegetables: Add potato, cauliflower, onion, ginger, chilli and coriander. Mix well with a wooden spoon. It should be a thick batter, almost paste-like.
Preheat oven to 80°C/175°F - to keep cooked pakoras warm. Set a rack over a tray.
Heat oil: Heat 4cm / 1.5" oil in a large heavy based pot to 180°C/350°F (Note 6).
Form patties: Drop 2 tbsp of batter roughly formed into a patty shape into the oil. I use my hands (as is typical in India!) but you can also use 2 tablespoons (be careful of splash-age). Don't crowd the pot, it will lower the temperature too much.
Fry pakoras: Fry 2 - 3 minutes until golden. Drain on paper towels. Keep cooked pakoras hot in the oven on a rack set over a tray.
Serve: Serve pakoras with Coriander Mint Sauce or Minted Yogurt Sauce!

Nutrition Facts : Calories 64 kcal, Carbohydrate 8 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Sodium 155 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

CREAMY CAULIFLOWER PAKORA SOUP

Creamy Cauliflower Pakora Soup image

My husband and I often crave pakoras, deep-fried fritters from India. I wanted to get the same flavors but use a healthier cooking technique, so I made soup using all the classic spices and our favorite veggie, cauliflower! -Melody Johnson, DePere, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 8 servings (3 quarts).

Number Of Ingredients 17

Ingredients

1 large head cauliflower, cut into small florets
5 medium potatoes, peeled and diced
1 large onion, diced
4 medium carrots, peeled and diced
2 celery ribs, diced
1 carton (32 ounces) vegetable stock
1 teaspoon garam masala
1 teaspoon garlic powder
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon pepper
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
Water or additional vegetable stock
Fresh cilantro leaves
Lime wedges, optional

Steps:

In a Dutch oven over medium-high heat, bring first 14 ingredients to a boil. Cook and stir until vegetables are tender, about 20 minutes. Remove from heat; cool slightly. Process in batches in a blender or food processor until smooth. Adjust consistency as desired with water or additional stock. Sprinkle with fresh cilantro. Serve hot, with lime wedges if desired., Freeze option: Before adding cilantro, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary. Sprinkle with cilantro. If desired, serve with lime wedges.

Nutrition Facts : Calories 135 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 645mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

CAULIFLOWER PAKORA FRITTERS WITH CILANTRO

Cauliflower Pakora Fritters with Cilantro image

Number Of Ingredients 12

Ingredients

1 teaspoon Chaat Masala or store-bought
1 large head cauliflower (about 1 1/2 pounds), cut into 2-inch florets
1/2 teaspoon salt, or to taste
1/2 teaspoon , hot red pepper flake, , or to taste
1 1/2 recipe Basic Batter for Pakora Fritters
1 to 2 tablespoon garbanzo beans, flour
1/4 cup minced fresh cilantro, including soft stems
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1/4 teaspoon Garam Masala
1/2 teaspoon coarsely ground ajwain seeds
1 1/2 to 2 cups peanut oil for deep-frying
1/4 cup mustard oil for deep-frying

Steps:

1. Prepare the chaat masala. Place the cauliflower florets in a bowl and toss with salt and red pepper flakes. Set aside to let the flavors blend. Prepare the basic batter. Mix in the chickpea flour, cilantro, green chile peppers, garam masala, and ajwain seeds. Add the florets to the batter. Heat the oil and fry the florets as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna).2. Let cool, then press each fritter between the palms of your hands to flatten. As you do this, the batter goating will break and reveal parts of the florets. Refry the dense florets in hot oil until the pakoras are lightly browned and crisp, 1 to 2 minutes. Drain on paper towels. Transfer all the fried pakoras to a serving platter, sprinkle the chaat masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves