📍 Where this dish comes from: Mumbai
Discover the history of this region →
Discover the history of this region →
Pakoras are the universal Indian rainy-day snack — the smell of battered vegetables frying in oil signals that someone loves you. Each floret wears a shatteringly crisp almond-flour armor, golden and crackling, perfumed with ajwain and green chili; as you bite through, the tender cauliflower inside steams gently, releasing a cloud of warmth that smells of cumin and is altogether irresistible. This almond flour version creates a surprisingly authentic crust that satisfies every pakora craving.
What You’ll Need
Servings: 3 servings
Calories: 175kcal
Ingredients
- 2 cups cauliflower florets
- 1/2 cup almond flour
- 2 tbsp psyllium husk powder
- 1 tsp red chili powder
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/4 tsp turmeric
- 1/4 tsp ajwain (carom seeds)
- 1 tsp ginger-garlic paste
- Salt to taste
- Water to make thick batter
- Ghee for frying
Instructions
- Combine almond flour, psyllium husk, and all spices.
- Add ginger-garlic paste and gradually add water to make a thick batter.
- Coat cauliflower florets in batter.
- Heat ghee in a pan, enough for shallow frying.
- Fry in batches 3–4 minutes per side until golden and crispy.
- Drain on kitchen paper.
- Season with chaat masala (keto-friendly) and serve hot.
Nutrition
Serving: 1serving | Calories: 175kcal | Protein: 7g | Fat: 13g | Fiber: 4g
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Health Benefits
- Cauliflower provides sulforaphane, a compound studied for its role in activating the body’s natural detoxification enzymes.
- Ajwain (carom seeds) contain thymol, a compound traditionally used to aid digestion and studied for its antimicrobial properties.
- Almond flour batter provides vitamin E, a fat-soluble antioxidant.