Chaoucha Pakoras (Spiced Cauliflower Pakoras)
Chaoucha, or cauliflower, transforms into a crispy and flavorful appetizer with these spiced pakoras, a classic of Indian street food. The chickpea flour and spice coating gently awakens the cauliflower, which remains tender inside. Perfect for a appetizer or starter, these golden bites will delight your guests. A taste journey to the heart of India, simple and generous.
Ingredients
- Cauliflower1 small (about 500g)
- Chickpea flour (besan)150 g
- Water120 ml
- Onion1 small, finely chopped
- Garlic2 cloves, crushed
- Fresh ginger1 tablespoon, grated
- Ground cumin1 teaspoon
- Ground coriander1 teaspoon
- Turmeric1/2 teaspoon
- Red chili powder1/4 teaspoon (or to taste)
- Salt1 teaspoon
- Fresh coriander2 tablespoons, chopped
- Sunflower oilFor frying
Instructions
- 1
Separate the cauliflower into small florets and rinse them. In a large bowl, mix the chickpea flour, water, onion, garlic, ginger, cumin, ground coriander, turmeric, chili, salt and fresh coriander. Mix until you get a smooth, thick batter.
- 2
Coat the cauliflower florets in the batter and mix well. Let rest for 10 minutes.
- 3
Heat the oil in a large pan or deep fryer to 180°C. To test, drop a little batter: it should rise to the surface sizzling.
- 4
Fry the pakoras in small batches (5-6 at a time) for 3-4 minutes until golden and crispy. Drain on absorbent paper.
- 5
Serve hot with mint chutney or yogurt sauce.
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