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vegetable pakora on grey plate with bowl of raita in background

Potato and cauliflower pakoras

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.
Course Snack
Cuisine Indian
Keyword cauliflower pakoras
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6
Author Mandy Mazliah


  • 1 medium potato chopped
  • 1 small onion peeled and finely chopped
  • small chunk cauliflower broken into tiny florets (around 50g)
  • 4 tbsp gram flour (besan or chickpea flour) sifted
  • 1/2 tsp garam masala
  • 3-4 tbsp water
  • Salt and chilli powder to taste - optional
  • Sunflower oil for cooking unless baking


  1. Place the prepared vegetables in a large bowl.

  2. In a separate bowl mix together the gram flour and the garam masala then slowly stir in the water until you have a thick batter. Combine with the vegetables.

To fry your pakora

  1. 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.
  2. 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

  1. Preheat the oven to 180°C (fan)/200°C/gas mark 6. Line a baking tray with non-stick parchment paper.

  2. Place six spoonfuls of the pakora batter onto your prepared baking tray.

  3. Bake in the oven for 25 minutes, or until golden brown, turning halfway.

  4. Serve with your favourite yoghurt dip, chutney or pickle.