Cauliflower & Onion Pakoras

Cauliflower & Onion Pakoras: Crispy, Spiced, and Completely Addictive

You know that moment when you want something hot, crispy, comforting, but also just a little spicy and a lot satisfying? That’s when you make pakoras.

Pakoras are India’s answer to, “What can I fry to make this day better?” These little fritters are made from vegetables tossed in a lightly spiced chickpea flour batter, then fried until golden and crisp. They’re savory, flavorful, naturally gluten-free, and pretty much impossible to eat just one of.

This version—Cauliflower and Onion Pakoras—is my go-to. The onion gets soft and sweet inside, and the cauliflower goes tender with crispy, caramelized edges. Add in some warming spices and a pinch of heat, and you’ve got the kind of snack that disappears as fast as you can fry it.

Cauliflower & Onion Pakoras

(aka: your new favorite snack)

Ingredients:

• 1 cup chickpea flour (besan)This is the base of the batter. It's nutty, high in protein, and makes the fritters naturally gluten-free.

• 1½ tsp ground cumin

• 1 tsp ground coriander

• ½ tsp turmeric

• ½ tsp chili powder (or to taste)

• ¾ tsp salt Spice levels are flexible—this combo gives warmth and depth without overwhelming heat.

• ⅓ to ½ cup cold water Start with ⅓ cup and add more if needed. The batter should be thick enough to coat but not soupy.

• 1½ cups cauliflower florets Cut into small, bite-sized pieces. Smaller pieces cook through better and get crispier.

• 1 small onion, thinly sliced Red, yellow, or white—all work. The thinner, the better.

• Optional: 1 small handful chopped cilantro For a fresh, herby punch (or skip if you’re anti-cilantro—no judgment here).

• Oil for frying Use a neutral oil like canola, sunflower, or vegetable oil. You want something that can handle the heat without adding flavor.

Instructions:

1. Mix the dry ingredients. In a large bowl, whisk together chickpea flour, cumin, coriander, turmeric, chili powder, and salt. This ensures the spices are evenly distributed.

2. Add water gradually. Pour in the cold water a bit at a time, whisking as you go. You're aiming for a batter that's thicker than pancake batter but thinner than dough—thick enough to cling to the veggies, not slide right off.

3. Fold in the veggies. Add your chopped cauliflower, sliced onion, and cilantro (if using). Stir until everything is well-coated. The batter should hug the vegetables, not drown them.

4. Heat your oil. In a deep skillet or saucepan, heat about 1 inch of oil over medium to medium-high heat. Test it by dropping in a bit of batter—it should sizzle right away, not sink or burn.

5. Fry in batches. Scoop small spoonfuls (a heaping tablespoon works great) of the mixture into the oil. Don’t overcrowd the pan—give them room to crisp up. Fry for about 3–4 minutes per side, turning as needed, until deep golden and crispy.

6. Drain and season. Remove the pakoras with a slotted spoon and drain on paper towels. While they’re still hot, sprinkle with a pinch of salt (yes, even more salt—trust me).

7. Serve hot. These are best fresh out of the oil, served with mint chutney, tamarind chutney, or a squeeze of lemon. They pair beautifully with chai if you’re feeling cozy, or a cold drink if you're in snack mode.

Kitchen Notes & Tips:

• Cut cauliflower small so it cooks through quickly. You want soft centers and crispy edges—no one likes a crunchy raw surprise.

• Make ahead tip: You can mix the dry ingredients ahead and keep the chopped veggies ready in the fridge. Just add water and stir when you’re ready to fry.

• No deep fryer needed. A cast iron skillet or wide saucepan works perfectly. Just make sure the oil is hot enough to crisp without burning.

• Want to avoid deep frying? You can bake or air-fry pakoras, but they’ll be less crispy. Still good, though. I’ve done it, I’ve lived.

Real-Life Application:

These pakoras are perfect for a cooking class, a cozy evening snack, or just when you want to impress someone without a ton of effort. They’re also an excellent entry point to Indian home cooking—accessible, adaptable, and deeply satisfying.

And let’s be honest, they taste even better when you eat them standing over the stove, dipping into mint chutney between batches.

Let me know if you make these, or if they spark your own version (zucchini and corn? shredded carrot and kale? The pakora universe is vast). I love seeing your creations and hearing your “I couldn’t stop eating them” messages.