Cauliflower Panko Pakoras

I was really happy that they came out crispy but they had no flavor...you need to add a lot more spice then the recipe calls for. Then they are great!!

I made these to go with some chana masala for dinner tonight. I was unable to find panko at the particular store I went to and didn't feel like going to the asian market so I substituted with the italian style bread crumbs I already had in my pantry which worked fine. I will agree with the other reviewer that these needed more spices, so I doubled the amount of all spices and salt. Before baking I sprayed them down with cooking oil so that they would crisp and baked as directed. They came out pretty tasty. I will probably try these again with the panko. I really liked the fact that they're lower in fat and not fried like traditional pakoras.

The panko batter did not stick to the cauliflower. My final result was pretty tasty, but a lot of panko mixture was wasted. Perhaps someone can tell me the trick to getting a better coating.

Nettie, I haven't made this recipe (nor used panko crumbs before), but when making baked onion rings, I first dip the rings in fine flour (usually rice flour), followed by the beaten egg, then the bread crumbs. It makes a difference and the bread crumbs adhere much better. I learned that tip from a chef, and it really does make a difference.