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vegetable pakora on grey plate with bowl of raita in background

Potato and cauliflower pakoras

Mandy Mazliah
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.
0 from 0 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 45 mins
Course Snack
Cuisine Indian
Servings 6


  • 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


  • Place the prepared vegetables in a large bowl.
  • 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

  • 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.
Keyword cauliflower pakoras
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