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Cauliflower Bread Pakora

by Hajnal
cauliflower filled bread pakora

These bread pakoras are stuffed with cauliflower. The coating is made with chickpea flour (besan or gram flour) and they are fried until crisp and golden. Traditionally Indian pakoras are filled with spicy potatoes. I’m not a huge fan of potatoes. Probably the only vegetable what I have a slight dislike for. So instead of the usual filling I stuffed them with curried cauliflower. Hubby said it was the first time he tried this version.

Cauliflower worked well with the pakoras. I meshed the veggies a bit and added a little bit of the chickpea batter to it to make it sticky as the potato filling. I used white toast bread but you can make the recipe with brown bread slices too.

Bread pakora is usually a snack in India which is served with some masala chai, but sometimes I need to satisfy hubby’s craving for spicy breakfast. Bread pakoras are good option for a heavier brekkie. Best way to secure hubby’s inner peace is to make his tummy happy.

I hope you enjoy!

cauliflower filled bread pakora

Cauliflower Bread Pakora

These bread pakoras are stuffed with cauliflower. The coating is made with chickpea flour (besan or gram flour) and they are fried until crisp and golden. Traditionally Indian pakoras are… Breakfast Cauliflower Bread Pakora Indian Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Click on Stars to Rate Recipe → 5.0/5
( 1 voted )

Ingredients

Cauliflower Filling:

  • 2 cups cauliflower cut into bitesize pieces
  • 1/2 tsp cumin
  • 1 onion finely chopped
  • 1 chili chopped
  • 1 tsp ginger-garlic paste
  • 1/2 tsp garam masala
  • 1/4 tsp turmeric
  • salt to taste
  • handful of coriander finely chopped

Pakoras:

  • 8 slices of toast bread 
  • 2 cup chickpea flour (besan/ gram flour)
  • 1 tbsp cornflour
  • 1 tsp salt
  • 1/4 tsp turmeric
  • 1- 1½ cup water
  • oil to fry

Instructions

Chickpea Batter:

  1. To make the batter for the pakoras mix the chickpea flour, corn flour, salt and turmeric in a bowl.
  2. Add water little by little that it does not form lumps. Mix well and add that much of water that the batter is not to thin, not too thick and it can coat the bread evenly.

Cauliflower filling:

  1. Heat a tablespoon oil in a pan and crackle the cumin.
  2. Add finely chopped onion and chili. Sauté on medium heat until the onions are translucent.
  3. Add the ginger-garlic paste, garam masala.
  4. Mix in the cauliflower and sauté until the pieces are coated with the masala.
  5. Add half cup of water, salt to taste and cook the cauliflowers until soft and water is reduced.
  6. Mesh the cauliflowers with fork.
  7. Add 2 tbsp chickpea flour batter and combine.
  8. Mix in the fresh coriander.

Pakoras:

  1. Cut the toast bread slices diagonally into triangles. 
  2. Spread the cauliflower filling on the half of them.
  3. Place the other halves on the top of them and press them that they stick together.
  4. Heat oil in a pan on medium heat.
  5. Dip the filled bread triangles into the batter to coat them evenly and place them carefully into the hot oil.
  6. Fry both sides until golden brown.
  7. After removing them from the oil, place them on a paper towel.
  8. Serve with coriander chutney or sweet chili sauce.

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