Paleo Cauli Pakoras (Bhajia)

It was almost a tradition when I was growing up that Fridays were bhajia days! Traditional bhajia/pakoras are doused in a batter made from besan (also known as gram or chickpea flour) so it needed to be paleo-fied. This isn’t going to be exactly like a traditional pakora – but it’s pretty awesome nonetheless. 

What you need

1 cup cauli florets (not too big to ensure they cook properly)

2 tblspns coconut flour

1/2 tblspn tapioca flour 

1/2 tspn chilli powder

1/4 tspn each ground coriander, ground cumin, turmeric powder 

Salt to taste 

Water (to make the batter)

What you need to do

1. Combine the dry ingredients for the batter.

2. Add 1/4 cup of water, slowly, and mix well. If you need more water, add a tablespoon at a time until you get a thick, soup like, consistency. 

3. Clean and cut your cauliflower. 

4. Heat oil in a frying pan. Add cauli florets to the batter and coat them well.

5. When the oil is hot (medium heat), add florets in (one at a time) and space  them out; fry until browned. The batter will stick to the pan and some will come off the cauli but this is normal. 

6. Using a spoon, turn them each over to brown evenly. After a few minutes, they’re done! The cauli will be tender but with a bite (al dente). 

Serve as a side dish or even as a snack on it’s own, with some chai… Mmmmm! 

I had them with some of my paleo mint raita, and a homemade seekh kebab (pic below). 




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