Luke Hines’ Spicy Broccoli Pakora

These crispy, bite-sized broccoli morsels are such an easy yet indulgent way to enjoy this super veg. The perfect snack, they are also great made up in a large batch and served with your fave aioli!


  • 1 head of broccoli, cut into very small florets
  • 125ml (½ cup) coconut oil
  • Sea salt, to season

For the spicy batter

  • 3 tbs coconut flour, plus extra if necessary
  • 2 tbs arrowroot or tapioca flour
  • 1 tsp chilli powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • Generous pinch of sea salt
  • 250ml (1 cup) filtered water


Step 1.
To make the batter, place the flours, spices and salt in a large bowl and mix well. Pour over the water, whisking all the while to avoid lumps, to form a smooth, thick batter. (If the batter is looking too thin, add a little extra coconut flour.)

Step 2.
Add the broccoli florets to the batter and coat well using your hands.

Step 3.
Melt the coconut oil in a deep-frying pan over medium–high heat until nice and hot. To see if the oil is hot enough, add a small battered floret as a test – if it sizzles straight away, you’re good to go!

Step 4.
Fry the battered florets in small batches for 4–5 minutes, until nicely browned, lowering them into the hot oil one at a time, spacing them out and being careful not to overcrowd the pan. Remove the cooked pakora with a slotted spoon and set aside on paper towel to drain, then repeat with the remaining florets.

Step 5.
Season with a generous pinch of salt.

Serves 2-4


luke hines cook book Extract from 
The Fast Low-Carb Kickstart Plan by Luke Hines.
Available now. Published by Plum. Photography by Mark Roper. Go to Booktopia to purchase.