Caulilini Pakoras

Caulilini Pakoras ready to eat

I love pakoras, and Caulilini, a variety of cauliflower with long thin stems and small florets, make really scrumptious Pakoras. Caulilini resembles brocollini in looks and texture, and can be used in much the same way. If you can’t find Caulilini, you can substitute the caulilini with cauliflower, broccoli or broccolini.

4 - 6 Portions
Prep: 10 minutes plus resting of batter
Cook: 15 - 20 minutes


  • 1 caulilini or substitute with a similar floret vegetable, cut into 12-18 portions from the stem with florets attached
  • Oil for deep frying


  • 120g chickpea flour
  • 1/2 tsp baking powder
  • 1 tsp Garam masala
  • 1/2 tsp ground turmeric
  • 1/4 tsp ground chilli
  • 3 tbsp coriander, finely chopped
  • 1 large red chilli, finely chopped (seeds removed if you like it milder)
  • 1 garlic clove, crushed
  • 1 cm piece ginger, grated
  • Maldon Salt or similar flake salt and freshly ground black pepper
  • Water


  1. Batter: Place all the dry ingredients in a bowl, briefly mix to distribute. Slowly whisk in the water until you have a thick creamy batter. Cover and place in the refrigerator for at least an hour however best overnight to allow the flavours to develop.
  2. To Cook: Heat the oil in a deep-fryer, deep saucepan or wok to 190C or until a cube of bread rises to the top within a few seconds crisp and golden. Remove the batter from the fridge and whisk it until creamy. Coat 3-5 pieces of the caulilini in the batter (dependant on size you don’t want them to be overcrowded). Place them in the oil and deep-fry for around 5 minutes until crisp, golden brown and risen to the top. Remove from oil and place on kitchen paper, keep warm while you cook the remaining pieces.
  3. To Serve: Serves pakoras with raita and chutney.