Cook Time: 20 minutes
I went to a health store / grocery last week and bought a delicious large cauliflower lentil type of pakora. It was sooo delicious. I also picked up some more chickpea flour, so I decided to make some baked broccoli and cauliflower pakoras. I made them a bit spicy with some cayenne pepper. I only wish I had the ingredients to have made a mint and/or lime type of dip. Hmm.. next time! These are a whole lot healthier than the deep fried variety. I think I need to make more...I ate them all up today. When I make these again, I think i'll add some mushrooms and perhaps some zucchini...or eggplant. Ermagerd.
Note: You don't have to add in everything I did, such as the nutritional yeast. I just really like adding some of that in to many of my savory recipes. Also, if you don't have any garam masala, you can add in things like cinnamon, coriander, ginger, cardamom...etc.
- bunch of broccoli & cauliflower, cooked half-way in a pot of water
- 1 cup chickpea/besan flour
- 1 tbs corn starch
- 1/2 tbs nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garam masala
- pinch of sea salt
- cayenne pepper, to taste (optional)
- 1-1 1/2 cup water
- Preheat over to 450F after you have partially cooked the veggies in a pot. (To the point where you can pierce them quite easily with a fork, but so that they won't fall apart)
- In a bowl, add in the chickpea flour, corn starch, nutritional yeast, garlic powder, onion powder, chili powder, cumin, garam masala, sea salt and cayenne and mix together.
- Then add in the water and mix. Add more water if the mixture is too thick, but you don't want it super watery. Aim for a pancake batter type of consistency.
- Add in some of the cooked broccoli and cauliflower (make sure it has cooled down a bit) and evenly coat with the chickpea batter. Place a piece of parchment or tinfoil on a baking sheet and lay the coated vegetables on top, on a single layer. Bake for around 15-20 minutes, turning over half way with tongs or a spatula. Eat straight away or transfer onto a cooling rack and store in an airtight container in the fridge. I like eating these cold too.
I wish I had the ingredients to make a chutney or tzatiki type of dip... that would have been so yummy. I only had some mustard and vegan mayo, which was still nice, but the mustard overpowered the pakoras a bit.
But yes, the conclusion is: These. Are. Delicious. I was tempted to just cave and fry them. I'm really glad I didn't.
What other vegetables would you try with this recipe?