Indian-Style Cauliflower and Broccoli Pakoras

Ingredients

• 500 g White cauliflower (heads separated into small florets)
• 300 g Broccoli (heads separated into small florets)
• 150 g Chickpea flour (organic type, gives a flavorful batter)
• 1 c. à café Garam masala (Indian spice blend)
• 0.5 c. à café Turmeric powder (adds color and flavor)
• 1 c. à café Cumin seeds (to crush in a mortar or use pre-ground)
• 1 c. à café râpé Fresh ginger (pressed with a ginger press)
• 1 pincée Fleur de sel (to season the batter)
• 150 ml Cold water (adjust to obtain a thick batter like pancake batter)
• 500 ml Frying oil (sunflower or peanut) (enough for deep frying)
• 200 g Plain yogurt (full-fat, ideal for the sauce)
• 1 c. à soupe Lemon juice (fresh, for acidity)
• 0.5 c. à café Lemon zest (for extra freshness)
• 1 c. à café Curry powder (adds spice to the sauce)
• 1 c. à soupe Fresh chopped coriander (optional, for garnish)

Instructions

1. Prepare the vegetables

   Remove the leaves, separate the cauliflower and broccoli heads into small florets, rinse them under clear water and then dry thoroughly with paper towels.

   Time: PT5M

2. Blanch (optional)

   Drop the florets into boiling water for 3‑4 minutes, then drain and dry again. This step makes the centre firmer.

   Time: PT4M

   Temperature: 100°C

3. Prepare the pakora batter

   In a bowl, mix the chickpea flour, garam masala, turmeric, crushed cumin, pressed ginger, and fleur de sel. Add the cold water gradually while whisking until you obtain a thick batter, comparable to pancake batter.

   Time: PT5M

4. Heat the oil

   Pour the oil into the deep pan and heat over medium‑high heat until it reaches about 180 °C (a small drop of batter should rise to the surface immediately).

   Time: PT3M

   Temperature: 180°C

5. Fry the pakoras

   Dip each floret into the batter, let excess drip off, then carefully place into the hot oil. Fry for 2‑3 minutes until golden and crisp. Do not overcrowd the pan.

   Time: PT6M

   Temperature: 180°C

6. Drain

   Remove the pakoras with a slotted spoon and place on paper towels to remove excess oil.

   Time: PT2M

7. Prepare the yogurt sauce

   In a small bowl, combine the plain yogurt, lemon juice and zest, curry powder, a pinch of fleur de sel, and chopped coriander. Adjust seasoning to taste.

   Time: PT5M

8. Serve

   Arrange the hot pakoras on a serving dish, accompany with the lemony yogurt sauce and enjoy immediately.

   Time: PT1M

Nutrition Facts

Calories

210

Protein

6 g

Carbohydrates

18 g

Fat

12 g

Fiber

5 g

Ingredient Substitutions

• Instead of White cauliflower: Carrots, Zucchini
• Instead of Broccoli: Brussels sprouts, Green beans
• Instead of Chickpea flour: Lentil flour, Pea flour
• Instead of Garam masala: Curry powder
• Instead of Turmeric powder: Paprika
• Instead of Cumin seeds: Ground cumin
• Instead of Fresh ginger: Ground ginger
• Instead of Fleur de sel: Sea salt
• Instead of Cold water: Ice water
• Instead of Frying oil (sunflower or peanut): Canola oil
• Instead of Plain yogurt: Greek yogurt
• Instead of Lemon juice: Apple cider vinegar
• Instead of Lemon zest: Orange zest
• Instead of Curry powder: Garam masala
• Instead of Fresh chopped coriander: Flat-leaf parsley

Equipment Needed

• Large mixing bowl
• Whisk or fork
• Mortar and pestle (optional)
• Ginger press or fine grater (optional)
• Deep pan or wok
• Slotted spoon or perforated spoon
• Paper towels
• Serving plate
• Bowl for the sauce

Critical Steps — Do Not Skip

• Heat the oil to 180 °C before immersing the vegetables
• Do not overcrowd the pan during frying to prevent the oil temperature from dropping

Chef Tips from the Video

• Use very cold water for the batter to achieve a lighter, airy texture.
• Lightly sprinkle fleur de sel right after frying to enhance flavor.

Troubleshooting

Storage

Refrigerator: Pakoras keep 1‑2 days in the refrigerator in an airtight container; reheat in the oven to restore crispness.

Freezer: Can be frozen for up to 1 month; thaw then reheat in the oven.

Room temperature: Consume immediately, otherwise keep chilled.

Make-Ahead Tips

• The batter can be prepared 30 minutes ahead and kept in the refrigerator.
• The yogurt sauce keeps 2 days refrigerated, flavors develop further.