Crispy Cauliflower Pakoras with Tangy Tamarind Mint Chutney
Get ready to spice up your snack game! These Crispy Cauliflower Pakoras are perfectly golden and crunchy, paired with a zesty tamarind mint chutney that’ll keep you dipping for more. It's bold flavor meets satisfying crunch, and trust me, this combo is your ticket to snack bliss!
4.4 out of 5 (5 ratings)
Prep Time
20 minutes
Cook Time
30 minutes
Servings
4 servings
Cuisine
Indian
Ingredients
- •1 medium cauliflower, cut into small florets
- •1 cup chickpea flour (besan)
- •1/4 cup rice flour
- •1/2 teaspoon turmeric powder
- •1 teaspoon chili powder
- •1/2 teaspoon cumin powder
- •1/2 teaspoon garam masala
- •1/2 cup water (adjust as needed)
- •Salt to taste
- •Vegetable oil for frying
- •1/4 cup tamarind pulp
- •1/4 cup fresh mint leaves
- •1/4 cup fresh cilantro leaves
- •1 green chili, chopped
- •1 teaspoon sugar
- •1/4 teaspoon roasted cumin powder
- •1/4 cup water (for chutney)
Instructions
- 1
Step 1: Prepare the cauliflower by washing it thoroughly and cutting it into small, bite-sized florets. Set aside.
- 2
Step 2: In a mixing bowl, combine chickpea flour, rice flour, turmeric powder, chili powder, cumin powder, garam masala, and salt. Gradually add water and whisk until a smooth, thick batter forms. Adjust water as needed to achieve the desired consistency.
- 3
Step 3: Heat vegetable oil in a deep frying pan or wok over medium heat. Test the oil by dropping a small amount of batter into it—if it sizzles and rises to the top, the oil is ready.
- 4
Step 4: Dip each cauliflower floret into the batter, ensuring it is evenly coated. Gently place the battered florets into the hot oil, frying in small batches to avoid overcrowding.
- 5
Step 5: Fry the pakoras until golden brown and crispy, turning occasionally for even cooking. Remove with a slotted spoon and place on paper towels to drain excess oil.
- 6
Step 6: To make the tangy tamarind mint chutney, blend tamarind pulp, fresh mint leaves, cilantro leaves, green chili, sugar, roasted cumin powder, and water in a blender until smooth. Adjust seasoning and consistency as needed.
- 7
Step 7: Serve the crispy cauliflower pakoras hot with the tangy tamarind mint chutney on the side. Enjoy as a snack or appetizer.
Nutrition Information
Calories
320 calories
Protein
8g
Carbs
42g
Fat
14g
Frequently Asked Questions
Q: Can I use a different flour instead of chickpea flour or rice flour?
A: Chickpea flour is essential for the authentic flavor and texture of pakoras, but you can substitute rice flour with cornstarch or all-purpose flour if needed. However, rice flour adds extra crispiness, so substituting it might slightly affect the texture.
Q: What can I use instead of tamarind pulp for the chutney?
A: If tamarind pulp is unavailable, you can use lemon juice or a bit of vinegar as a substitute. These won't replicate the exact tangy flavor of tamarind but will still provide a tangy element to the chutney.
Q: Why are my pakoras not crispy?
A: There are a few potential reasons: the batter might be too thin, the oil temperature might be too low, or the florets might not be fully coated in the batter. Ensure the batter is thick enough to cling to the florets, maintain medium heat for the oil, and avoid overcrowding the pan while frying.
Q: Can I bake or air-fry the pakoras instead of deep-frying?
A: Yes, you can bake or air-fry them for a healthier option. To bake, preheat your oven to 400°F (200°C), place the battered cauliflower florets on a parchment-lined baking sheet, and bake for 20-25 minutes, flipping halfway through. For air-frying, cook at 375°F (190°C) for 15-18 minutes, shaking the basket occasionally. Keep in mind that the texture might not be as crispy as deep-fried pakoras.
Q: How can I store leftover pakoras and chutney?
A: Store leftover pakoras in an airtight container in the refrigerator for up to 2 days. Reheat them in an oven or air fryer to regain crispiness. The chutney can be stored in an airtight container in the refrigerator for up to 3 days. Stir well before serving, as the ingredients may settle.
Q: Can I add other vegetables to this recipe?
A: Absolutely! You can use vegetables like sliced onions, potatoes, spinach leaves, or even paneer cubes in addition to or instead of cauliflower. Just ensure they are evenly coated in the batter before frying.
Q: Is there a way to make the chutney less spicy?
A: To reduce the spiciness, you can omit or reduce the green chili in the chutney. You can also add more sugar or a small piece of ripe mango to balance the heat with sweetness.
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