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.
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.