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Baked Cauliflower Pakora


Baked Cauliflower Pakora

Baked Cauliflower Pakora

Photo © Molly Watson
These Cauliflower Pakora are an easy, baked version of the Indian classic fritter. They are made with a simple chickpea flour batter and are at their very most delicious when served with Cilantro Mint Chutney.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes


  • 1 large head cauliflower
  • 1 1/2 cups chickpea flour (available at health food or Indian grocery stores)
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. garam masala
  • 1/2 tsp. ground cumin
  • 1/4 tsp. cayenne
  • 1/4 tsp. freshly ground black pepper
  • 1/4 tsp. turmeric
  • 1 egg
  • 1 Tbsp. vegetable oil plus for for frying
  • 1/2 cup club soda
  • 1 Tbsp. lemon juice
  • Cilantro Mint Chutney


  1. Preheat oven to 475°F. Cut cauliflower into 1-inch florets and set aside.
  2. In a large bowl combine chickpea flour, salt, baking soda, garam masala, cumin, cayenne, pepper, and turmeric.
  3. Separate the egg. Mix the yolk with the oil and set aside. Beat the egg white until it holds soft peaks.
  4. Stir egg yolk mixture into the flour. Add club soda and lemon juice and stir to create a smooth batter. Fold in beaten egg white.
  5. Add cauliflower florets and toss to coat florets with the batter. Lift florets out of the bowl and put them on a baking sheets, making sure the florets don't touch.
  6. Bake until starting to brown, about 20 minutes. Serve warm with Cilantro Mint Chutney.

Makes 4 to 6 servings Baked Cauliflower Pakora.

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