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
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
Nutrition
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.
Jonathan S.
I wasn't able to find chickpea flour at my market, nor did I have time to make my own from scratch, so I tried making my pakoras using a mixed almond flour/coconut flour substitute. It didn't hold together very well. I think I might try it with an egg in the mix next time. In spite of my loose results with the wrong flours, they tasted amazing.
Christine
Thank you so much for posting this recipe! I'm always looking for healthier versions of my family's favorite foods, and this one was a hit! My husband, 19 year old and 12 year old sons loved it!
Chen
So delicious and easy to make! My family and I love them.
Amna
If I'm making a large batch, should I freeze them after baking or before?
Thanks!
Kate Hackworthy
Hi Amna, It would be best to freeze them after they've been baked and cooled. I hope you enjoy the recipe!
Linda
Oh, this was the perfect side to our curry. I love the fact that they're baked and also kicked them up a notch with a little more spice. Great healthy treat to have on hand.
Justine Howell
WAs looking for something new to try to make with my kids and this is perfect! Looks amazing.
Marjory
These are absolutely stunning! I love that they are baked and you don't have to deal with messy oil!
Lauren
I can't believe these are only 39 calories each! I've been wanting to experiment with chickpea flour and I will definitely be trying these!
Jill
I have never heard of pakoras but they sound tasty and healthy!
Chris
So yummy looking! I know this sounds like a crazy question, but does it matter whether using baby spinach or not? I want mine to come out with that nice green colour
Julia
My mom would make something like this when I was a kid but with different spices. These are definitely more flavorful though 🙂 Delish!
Claudia Lamascolo
I love that these are baked. I try and bake just about eveyrthing or air fry now. Its a change a way of healthy foods for our future looks great!
Becca Talbot
These sound delicious! I really like pakoras - when I visited India back in 2016 with my grandma we did an Indian cookery lesson and learnt how to make them there ☺ x
Marisa Franca @ All Our Way
We love to try new cuisines and their recipes. This sounds delicious -- guess we're off to a new adventure and I'm glad they are baked instead of fried.
fabfood4all
I love that these are baked and not deep fried, must try them as my family would love these:-)
peter @feedyoursoultoo
Love this idea. Love working with cauliflower. It is the perfect vehicle to absorb the wonderful spices in your reicpe.
Kristen
I just got some turmeric and am looking for ways to use it! Thank-You!
Ali @ Home & Plate
I've never had Pakoras but they look great. Wish you lived closer so I would just pop over to give them a try. Looks delish!
Mark, Compass & Fork
I love pakoras. I often order them at my local Indian restaurant. However, I have not tried cauliflower and spinach. It looks lovely and I will be trying this.
Charlotte
You make these seem so easy to make! I love the colour pop of the spices on the spoon too 🙂 a beautiful post as always lovely.
Rhiannon at VegBurge
These look so amazing. I am bookmarking this for next time I make a curry!
Hannah - Budding Smiles
These look utterly delicious! I adore pakoras and actually haven't had an Indian meal in ages so I feel one coming on!xx
unicornsinthekitchen
Anything with turmeric and spinach makes me drool! great recipe for a simple weeknight dinner or light lunch! Thanks!
annalisanuttall
That look and taste amazing - i might have to try this. xx
Sara- The Organic Dietitian
Cauliflower has quickly become one of my favorite vegetables to cook with. Another great recipe to add to my rotation.
yourcooktoria
I've never tried anything like it, but these pakoras look so tasty. I am saving this recipe for later!
Tracy | Baking Mischief
I've never tried pakoras before. They look delicious! I love that they are so packed full of different flavors and baked instead of deep fried (though I'm sure deep fried is delicious too 😉 ).