We love baked cauliflower pakora. In this house, we all love cauliflower and we also all love pakora. But frying the pakora is a hassle and not the most healthy option, so I came up with this idea to bake the cauliflower pakora and it was an instant hit with everyone. I am sure when you try it, you will love it too.
Basically similar ingredients to the fried pakora, but only this version of pakora is baked.
To make delicious baked cauliflower pakora, start with washing and chopping one large head of cauliflower. Chop it into bite-size pieces and try to keep them as even as possible, so they bake at the same rate. If you have many varying sizes, they will bake at different rates and that’s no fun.
Making the batter for the pakora
To make the batter, in a large mixing bowl add three quarters a cup of chickpea flour and a quater cup of brown or white rice flour. Mix both flours together. To the mixing bowl add one tablespoon of garlic powder, one tablespoon of paprika, one tablespoon of coriander powder, one tablespoon of cumin powder, and one tablespoon of mixed black and white sesame seeds. Mix the spices into the flour. Add salt and pepper to taste and mix again. Finely chop one red chili and put that into the mixing bowl as well.
Add about three quarters a cup of water to the bowl and mix it with the dry ingredients to make a batter. The batter should be thin enough so that you can dip the cauliflower into the batter and it gets coated, but not so thick that you no longer see the cauliflower through the batter. If it’s too thick, you can add more water, but add a couple of tablespoons at a time only.
Baking the cauliflower pakora
Preheat the oven to 400 degrees and line a baking tray with parchment paper.
Drop a few pieces of cauliflower into the batter and coat them well. Using a fork, pick one piece up at a time and place it on the parchment-lined baking tray. You can always use your hands, but I find using a fork for this means that the excess batter flows through the fork prongs. Continue to do that till all the cauliflower has been coated and placed on the baking tray.
Place the baking tray with the cauliflower onto the middle rack of the oven. Bake the cauliflower pakora for about 15 mins, then remove it from the oven and flip it. Return it to the oven for another 15 mins. By now, the pakora should be browned and crisp. If not, put it under the broiler for a couple of minutes just to crisp it up. But keep an eye on it. You don’t want to burn it.
Once ready, remove the baked cauliflower pakora from the oven and serve hot. It can be enjoyed with various types of sauces or chutneys, including mint, tamarind, mango to name a few. I enjoy these with a side of spicy mayo. Sprinkle with some fresh coriander and sliced red chili and enjoy while still hot.
This baked cauliflower pakora can be saved for the next day in an air-tight container in the fridge. To heat, the next day, place it in a toaster oven for a few minutes or reheat it in a 400-degree oven for 5 mins.
Try making onion rings with this batter, or paneer pakora, or tofu pakora, or even fish pakora. All of them taste just as delicious as the baked cauliflower pakora when done this way.
Baked Cauliflower PakoraCourse: SnacksCuisine: Indo-CanadianDifficulty: Easy
My baked cauliflower pakora is the same delicious Indian pakora with a healthy make-over. It is so easy to make that it can be enjoyed any day of the week.
1 large head of cauliflower
3/4 cup chickpea flour
1/4 cup rice flour
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon coriander powder
1 tablespoon cumin powder
1 tablespoon mixed sesame seeds (optional)
1 red chili (optional)
3/4 cup water (or more as needed)
Salt and pepper to taste
- Preheat the oven to 400 degrees F.
- Line a baking tray with parchment paper and set aside.
- Wash and chop the cauliflower into bite size pieces.
- In a large mixing bowl, add both the flours and mix together.
- To the bowl, add the garlic powder, paprika, coriander powder, cumin powder, and mixed sesame seeds. Mix well into the flour.
- Finely chop and add the red chili into the flour.
- Add 1/2 cup of water into the flour to make a batter. The batter should be of a consistency that will coat the cauliflower, but not too thick. If the batter is too thick, add a couple of tablespoons of water at a time until you get the right consistency.
- Dip each piece of cauliflower into the batter and using a fork place it onto the parchment-lined baking tray. Repeat till all of the cauliflower is on the baking tray.
- Bake the cauliflower pakora for about 15 mins and then remove the tray from the oven and flip it. Bake the other side for another 15 mins or so. The pakora should be browned by now. If not, place it under the broiler for a few mins to brown it.
- Enjoy warm with a side of chutney or spicy mayo.
- – This baked cauliflower pakora can be saved for the next day in an air-tight container in the fridge. To heat, the next day, place it in a toaster oven for a few minutes or reheat it in a 400-degree oven for 5 mins.
– Check out other snack recipes here.