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