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    You are in: Home / Deep-fried / Cauliflower and Coriander Pakora Recipe
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    Cauliflower and Coriander Pakora

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    1 hr

    30 mins

    Charishma_Ramchandani's Note:

    From today's Weekend magazine, Foodcourt column. With the rainy weather making it's appearance here over the last 2 days, nothing can be more welcoming for my dad than pakoras;) I hope you enjoy these!

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    Units: US | Metric


    1. 1
      Combine the first four ingredients in a bowl.
    2. 2
      Add the next six ingredients.
    3. 3
      Mix well.
    4. 4
      Keep aside for 30-40 minutes.
    5. 5
      Mix well, once again.
    6. 6
      Deep fry in hot oil.
    7. 7
      Drain on clean kitchen paper napkins/towels.
    8. 8
      Serve hot with chilli sauce or tomato ketchup.

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    Ratings & Reviews:

    • on April 26, 2005


      Maybe I was expecting these to be as tasty and spicy like traditional Indian pakoras. But these were bland and the "bind" was weak. Try besan (gram flour) instead of the corn flour and plain flour. Rice flour is a good trick - the pakoras were crunchy. Had to add lots of chili powder and green chiles!

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    • on September 21, 2004


      Totally awesome. These pakoras taste even better after the mixture has sat in the fridge for a day. Ramchandani, I always love your recipes and so does my family

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cauliflower and Coriander Pakora

    Serving Size: 1 (229 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 256.5
    Calories from Fat 12
    Total Fat 1.3 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 1063.0 mg
    Total Carbohydrate 52.5 g
    Dietary Fiber 5.3 g
    Sugars 3.5 g
    Protein 10.0 g

    The following items or measurements are not included:

    fresh coriander leaves


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