These aromatic Baked Spinach Cauliflower Pakoras combine Indian spices with gram (chickpea) flour to create vegan vegetable fritters. You only need 6 ingredients and 25 minutes for this tasty snack or curry side dish.
This recipe was originally posted 06 April 2016
Updated 11 October 2018
Sponsored by e-visa.
These Baked Spinach Cauliflower Pakoras are really easy to make and taste great!
Simply combine the veggies with garam masala spice, turmeric and gram (chickpea) flour and then bake them to create fritters with the vegetables.
The traditional Indian snacks are normally deep-fried, but these ones are baked, so they are a healthier version of the vegan, gluten-free snack or side dish.
I absolutely love making them as they're quick, easy and delicious. Perfect alongside a curry.
Turn your curry into something special by serving these cauliflower pakora on the side. Try them with some mango chutney or a cucumber raita.
Why you'll love this recipe
A tasty Indian snack.
A great way to each cauliflower and spinach.
Vegan and gluten-free.
Only 39 calories each.
These cauliflower pakoras are baked, not fried, making them healthier.
A great side dish alongside an Indian curry.
The pakora are not only a quick and healthy snack, but they're also a great way to reduce waste by using up vegetables.
How many calories are in spinach pakora? These vegetable pakoras have just 39 calories each!
Can I cook the cauliflower pakoras in an airfryer? Yes! Add spoonfuls to the basket and cook according to manufacturer instructions.
How can I make pakora healther? By following this recipe for baked vegetable pakora - they're baked, not fried.
Can I freeze baked pakora? These pakoras can be frozen in a bag or container for up to 1 month. If freezing a large batch, place baking paper between layers.
They are as lovely dipped in a cooling cucumber and mint raita or sweet mango chutney, as they are eaten on their own or alongside a curry.
Cauliflower Pakoras are also great alongside my Whole Cauliflower and Sweet Potato Curry, which uses up all of the cauliflower - including the leaves.
Try one of these other curry recipes.
Pakoras are fantastically adaptable, so you could add in other vegetables.
Try substituting with frozen peas, aubergine, onions or grated carrot.
Make your cauliflower pakoras in an air fryer instead of oven baking.
Make them spicier with added finely chopped chilli peppers, chilli powder or dried chilli flakes.
Disclosure: This recipe was sponsored by e-visa. All opionions are my own. Thanks for supporting the brands that make it possible for me to write Veggie Desserts.
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Get the Recipe
- ¾ cup (100g) gram flour (chickpea flour)
- ½ teaspoon baking powder
- ½ teaspoon ground turmeric
- ½ teaspoon garam masala
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ¼ cup (50ml) water
- 2 cups (250g) cauliflower roughly chopped
- 1 cup (50g) spinach, chopped
- Preheat oven to 425F / 220C. Lightly grease a baking sheet or muffin tin with cooking oil.
- In a large bowl, whisk the flour, baking powder, turmeric, garam masala salt and pepper. Slowly whisk in the water, adding only enough to make a thick paste. You may need more than the amount in the ingredients list.
- Add the chopped cauliflower and spinach to the batter and mix thoroughly.
- Drop tablespoonfuls of the mixture onto a baking sheet, or spoon into muffin cups. Cook for 10 minutes then flip and cook for 7-10 minutes on the other side or until golden. Watch frequently so they don’t burn.