- 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
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.)
Add the broccoli florets to the batter and coat well using your hands.
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!
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.
Season with a generous pinch of salt.