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.
- Preheat over to 450F.
- 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 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.
- Eat straight away or transfer onto a cooling rack and store in an airtight container in the fridge.