These aromatic baked spinach cauliflower pakoras combine fragrant garam masala and earthy turmeric with gram (chickpea) flour to create fritters with the vegetables. They’re also vegan and gluten-free.
These aromatic cauliflower and spinach pakoras combine fragrant garam masala and earthy turmeric with gram (chickpea) flour 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. 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.
Pakoras are fantastically adaptable, so you could add in other vegetables such as frozen peas, aubergine, onions or grated carrot, or make them spicier with added finely chopped chili peppers. They are not only a quick and healthy snack, but a great way to reduce waste by using up vegetables.
Get the Recipe for Spinach Cauliflower Pakoras with Turmeric
- 100g (¾ cup) gram flour (chickpea flour)
- ½ teaspoon baking powder
- ½ teaspoon ground turmeric
- ½ teaspoon garam masala
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 50-120ml (¼ - ½ cup) water
- 250g (2 cups) cauliflower, chopped
- 50g (1 cup) spinach, chopped
- Preheat oven to 220C/425F. 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.
- 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.
I’m sure that like me, you have an overflowing collection of spices. I recently transferred mine from the cupboard to a low drawer, so it makes life much easier to find what I need at a glance. I keep one side for sweet spices and the other side for savoury spices and herbs. That’s probably the most organised I get in my whole kitchen! Turmeric is my most-used spice and I put it in everything from avocado toast and homemade baked beans, to smoothies and savoury breakfast muffins.
Schwartz asked me to create this recipe for their free eBook, Bloggers’ Flavour Favourites with 20 herb and spice-packed recipes. Check it out and you’ll find recipes including spiced plum tartlets and cauliflower tacos with yogurt jalapeno sauce.
To serve with the pakoras
Try this recipe for cauliflower and spinach pakoras as a side dish alongside my Whole Cauliflower and Sweet Potato Curry, which uses up all of the cauliflower – including the leaves. For something a little different, if you have leftover cauliflower, you could try roasting in my Miso-Roasted Cauliflower.
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Disclosure: Schwartz commissioned this recipe for their eBook. All opinions are my own.