Okra and Cauliflower Pakora

Okra and Cauliflower Pakora

Are you ready for a snack? Okra and Cauliflower Pakora (Pakoda) will satisfy your deepest longings. Tossed in some chickpea flour batter, with rice flour for crispness, these little beauties are beautiful dunked into some green chutney and eaten on a sunny afternoon, sitting under a tree.

Are you after snack recipes? Try Malabar Spinach Pakora, Eggplant and Kale Pakora, Chickpea Flour Socca, Farinata and Pudla, Paprika Oven Chips, Onion and Green Chilli Bhajji, Cumin and Pepper Baked Potato Wedges, Chickpea Fingers with Tomato Salsa, and Paneer Toast.

Or perhaps you are after Okra dishes. Try Huge Vine Leaf Pakora, Quick Okra Raita, Kurkuri Bindi (Crispy Okra), Ladyfingers Recheio (Okra with Chilli-Spice Paste), and Fried Ladyfingers, Goan Style.

Want more information? Read about Okra here, then browse all of our Okra recipes, and all of our Snack recipes. Pakora are here. All of our Indian dishes are here and Indian Essentials here. Or simply explore our easy Early Autumn dishes.

Okra and Cauliflower Pakora

Okra and Cauliflower Pakora

ingredients
ghee or vegetable oil for deep frying
300g small, young okra
500g cauliflower

batter
200g chickpea flour
50g rice flour
1 tspn cumin powder
0.5 tspn turmeric powder
0.5 tspn Indian chilli powder
0.5 tspn ajwain seeds
0.5 tspn bicarb soda
1 tspn salt
375ml cold water

to serve – make your own chutney or purchase from your Indian grocery
Coriander and Mint Chutney
Tamarind Chutney

method
To make the batter, mix all of the ingredients to a smooth batter. Cover and stand at room temperature for 15 mins or up to 4 hours.

Trim the okra and split in halves lengthwise. If they are not small okra, cut them crosswise into small pieces. Cut the cauliflower into florets.

Heat your oil in a large pan, no more than 1/3 full. Mix the okra with 1/3 of the batter, and toss the cauliflower in the remaining batter.

Fry the vegetables separately in small batches for 1 – 2 minutes each until golden. Drain on paper towels.

Season with salt and serve hot with chutneys.

Enjoy!

recipe notes and alternatives
I love to add onion rings or half rings too.

Broccoli, baby eggplant and beans can also be used – chop to appropriate sizes.

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