Baked Spinach Cauliflower Pakoras

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.

Recipe 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

Cauliflower pakora are 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 recipe.

The pakora are not only a quick and healthy snack, but they're also a great way to reduce waste by using up vegetables.

FAQs

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.

Serving suggestions

Cauliflower pakora (also known as cauliflower pakoda) 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.

Serve with this Bombay Potatoes Recipe as another curry side dish.

Try a side of pakora with my popular Lentil Dahl alongside Easy Naan Bread.

Enjoy with Tofu Curry, Rajma Masala (kidney bean curry), Carrot Curry, Paneer Butter Masala, Vegan Butter Chicken or Chickpea Curry.

Try one of these other curry recipes with your pakora.

Variations

Pakora are fantastically adaptable, so you could add in other vegetables.

Try substituting with frozen peas, aubergine, onions or grated carrot in your pakoda.

Make your cauliflower pakora 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 Cauliflower Pakoda 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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Vegetable Pakoras

Kate Hackworthy | Veggie Desserts

These aromatic Spinach Cauliflower Pakoras combine vegetables, Indian spices and gram (chickpea) flour to create tasty baked fritters. Vegan and gluten-free.

5 from 13 votes

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Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

Course Side Dish

Cuisine Indian

Servings 12

Calories 39 kcal

Ingredients

 

• 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

Instructions

 

• 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.

Notes

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.

Try them with my popular Red Lentil Dahl alongside Easy Naan Bread.

Enjoy with Tofu Curry or Chickpea Curry.

Pakoras are fantastically adaptable, so you could add in other vegetables.

Try substituting with frozen peas, aubergine, onions or grated carrot.

Make them in an air fryer instead of oven baking.

Make them spicier with added finely chopped chilli peppers, chilli powder or dried chilli flakes.

Nutrition

Calories: 39kcalCarbohydrates: 6gProtein: 2gSodium: 112mgPotassium: 177mgFiber: 1gSugar: 1gVitamin A: 390IUVitamin C: 11.2mgCalcium: 21mgIron: 0.7mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.