Baked Cauliflower Pakoras

For as long as I’ve known pakoras, they’ve been delicious, full of flavour, crispy, golden, made with an array of yummy vegetables, diversely textured….and deep fried. This last feature meant that I could never really eat more than one, but how much I longed to! Today, after making my version, I ate four and these baked cauliflower pakoras were big too! All because I realised they can be baked in the oven and don’t actually require a pan filled with bubbling heaps of oil.

rows of several golden brown crispy cauliflower pakora fritters on baking tray lined with rustic, brown greaseproof paper

What I love about pakoras as a crispy breaded fritter, is that the batter is made from chickpea flour and is gluten-free with higher levels of protein, and now that there’s a low-fat version, it couldn’t get any better – for me anyway!

close up of golden brown pakora fritter being held up by hand with background of other pakoras underneath on baking tray

When I told my mum she was in shock and disbelief, so much so that I had to video call her with the proof! I think she hasn’t gotten around to making these, probably taking her a while to let the news about this new baking principle settle in, then I think she’ll have a go. I guess when you’re above the age of 60 and have been doing things a certain way your entire life, it’s hard to accept there could be any other way.

close up of crispy bubbly texture of golden brown batter on cauliflower florets

Anyway, mum aside, this recipe can be made with any veggies, but I think cauliflower is easy to prepare and tastes great.

Serving size:

Serves 4


  • 100g chickpea flour
  • 1 clove crushed garlic
  • 1 large head cauliflower prepared into florets
  • 1 tsp turmeric
  • ½ tsp ground cumin
  • ½ tsp garam masala
  • 100 ml water
  • Salt to taste
  • Handful fresh chopped coriander


  1. Preheat oven to 200℃.
  2. Combine the water and chickpea flour to make a runny batter.
  3. Add the garlic, spices, salt and coriander and mix evenly.
  4. Lightly coat the cauliflower in the batter and place on a baking tray lined with greaseproof paper.
  5. Spray with a dash of rapeseed oil and bake for 30 minutes, flipping over halfway.

Dunk these generously sized baked cauliflower pakoras in hot sauce, sweet chutney, spicy pickles, whatever you’re a fan of, and eat whenever you want, hot or cold, the choice is yours!

You’re evidently a crispy cauliflower lover! You might want to hit this recipe up, my crispy cauliflower tacos, which are also baked. Grab the recipe here:

I’d like to give a massive thanks to Tara from Savour Scratch Made, for her inspiration in helping me create this recipe. You can find her version here:

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