This is a really easy recipe for potato and cauliflower pakoras. They are quick to make and mild to taste, and easy to adapt if you prefer a spicier taste.
What are pakoras?
Pakoras are fried Indian fritters usually made with a chickpea (gram) flour batter. Pakoras can be made with pretty much any vegetable - here I've made mine with potato and cauliflower.
They are also known as pakodas, bhajis and several other names depending on where you are on the Indian subcontinent.
Did the kids like these cauliflower pakoras?
As always when trying to get convince my kids to try something new that involves vegetables they took some convincing.
Once they'd tried them they grudgingly admitted that they liked them and I have a feeling that if I start to make them regularly then I'll win them over.
Baby S however, ate three of them in one go before I remembered he is not yet 10 months old and I should probably stop him eating so much of something that is fried! I discovered one of them under his bottom in the highchair after he'd finished so it wasn't quite as bad as I'd thought.
Can babies eat these pakoras?
Yes. Vegetable pakora are ideal for baby led weaning or as finger food for older babies and toddlers as they're really easy to pick up.
I've also included a method to bake these pakora. Baked pakora are much healthier than fried as they don't use any oil and I think they taste just as good. You will end up with a lighter coloured pakora - like the ones in these photos.
If you do decide to fry your pakora place them on kitchen paper after cooking to soak off some of the oil.
What to serve with pakoras
Pakora are delicious served on their own. However, I think they are even better with a dip, like my cucumber and mint raita or a chutney or pickle.
They make a great snack or starter.
If you're looking to make more of a complete Indian meal you could serve your cauliflower pakora alongside an Indian dish such as:
- easy red lentil dal
- potato and spinach curry
- mixed vegetable curry
- potato curry puffs
- one pot red lentil, sweet potato and coconut curry
- sweet potato and beetroot curry.
Just add rice and/or bread and you'll have a delicious veggie Indian feast.
Read more about how to roast cauliflower.
Pin potato and cauliflower pakoras for later
How to make potato and cauliflower pakoras:
The quantities below make six pakoras - double the recipe if you have more people to feed.
Potato and cauliflower pakoras
- 1 medium potato chopped
- 1 small onion peeled and finely chopped
- small chunk cauliflower broken into tiny florets (around 50g)
- 4 tablespoons gram flour (besan or chickpea flour) sifted
- ½ teaspoon garam masala
- ½ teaspoon chilli powder optional
- 3-4 tablespoons water
- 2 tablespoons sunflower oil for cooking unless baking
- pinch salt optional
- Place the prepared vegetables in a large bowl.
- In a separate bowl mix together the gram flour and the garam masala (and chilli powder and salt if using) then slowly stir in the water until you have a thick batter. Combine with the vegetables.
To fry your pakora
- Heat a shallow layer of oil in a non-stick frying pan. When hot add small spoonfuls of the batter and fry on both sides until golden brown. You can also deep dry these.
- Remove from the oil with a slotted spoon and drain on kitchen paper. Serve with a yoghurt dip as a snack or starter, or alongside a curry for your main course.
To bake your pakora
- Preheat the oven to 180°C (fan)/200°C/gas mark 6. Line a baking tray with non-stick parchment paper.
- Place six spoonfuls of the pakora batter onto your prepared baking tray.
- Bake in the oven for 25 minutes, or until golden brown, turning halfway.
- Serve with your favourite yoghurt dip, chutney or pickle.