Vegan cauliflower pakodas are crispy fritters made with cauliflower florets coated in a flavorful chickpea flour batter. These pakodas are perfect as a snack or appetizer, especially when served with a tangy dipping sauce.
Ingredients: 1 small cauliflower, cut into florets. 1 cup chickpea flour. 1/4 cup rice flour. 1 teaspoon turmeric powder. 1 teaspoon cumin seeds. 1 teaspoon coriander powder. 1/2 teaspoon chili powder. 1/2 teaspoon baking soda. Salt, to taste. Water, as needed. Oil, for frying.
Instructions: In a bowl, mix chickpea flour, rice flour, turmeric powder, cumin seeds, coriander powder, chili powder, baking soda, and salt. Add water gradually to make a thick batter, ensuring there are no lumps. Heat oil in a pan for frying. Dip cauliflower florets into the batter, coating them evenly. Carefully drop the coated florets into the hot oil and fry until golden brown and crispy. Remove the pakodas from the oil and drain excess oil on a paper towel. Repeat the process with the remaining cauliflower florets and batter. Serve hot with your favorite dipping sauce or chutney.
Alli
