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Cauliflower Pakoras


  • 2 cups chickpea flour
  • 6 tbsp rice flour
  • 1 tbsp ground coriander
  • 1 tsp cumin seeds
  • 1/4 tsp ajwan seeds
  • 1/4 tsp turmeric
  • 1/2 tsp cayenne(optinal, good for Kapha)
  • 2 pinches baking soda
  • 1/4 tsp salt
  • 2 tbsp cilantro
  • 1-2 cups water
  • 4 cups cauliflower pieces


  • Mix together the chickpea flour, rice flour, salt, cumin seeds, ajwan seeds, coriander, baking soda, tumeric and cayenne if you are using it.
  • Add water, mixing until a smooth batter forms (similar to pancake batter).
  • Add the cilantro and mix.
  • Place the oil into a frying pan and heat on medium/high heat, you know the oil is hot enough when a drop of batter dropped in will rise to the top straight away but not immediately change color. When oil is hot enough dip vegetables into batter one at a time and drop carefully into the hot oil. It is best to fry smaller batches of pakoras. Turn the pakoras from time to time to ensure even browning.
  • The pakoras are done when they are golden brown, which should take approximately 5 minutes. If your pakoras are greasy then you may be frying them on too low heat. If your pakoras are turning brown before the vegetables inside cook then lower your heat.