Used different ingredients. These were a big hit! The batter has a wonderful flavour, and they stay crunchy for a few hours. I'm not sure how well they keep past then, because they didn't last long enough to find out. I added broccoli, red capsicum, grated carrot and zucchini to the cauliflower and onion, and the added vegetables worked wonderfully with the batter. They're best if allowed to cook until quite brown, almost overdone looking, and served fresh. - 29 Sep 2008

Altered ingredient amounts. Love this recipe... I'm married to an Indian, so I'm always looking for recipes like this. For our tastes, I double all the spices in the batter-- make the trip to the indian shop, it's worth it. I use whatever veg I have on hand (try carrots, spinach, broccoli, mushrooms), dice them small, and add the whole lot to the batter and stir. Then drop by tablespoons into the hot oil. Don't worry, they will form together into patties when they cook (or if they fall apart a little, they're so tasty no one will mind!), cook until they seem just a little overdone to make them good and crispy. They're not bad the second day, if they last, just a bit soggy. Reheat in the oven. - 29 Sep 2008

I have always loved Pakora's. They are my favourite indian appetizer and these were fabulous. I have never made these before and now I may never order them at a restaurant again. - 29 Sep 2008