Cauliflower pakoras
These cauliflower pakoras make the perfect vegetarian entrée for any situation.
How long will it take?
25 minutes
What’s the serving size?
Serves 2
What do I need?
- 190g plain flour
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp chilli powder
- 1/2 tumeric
- 1 free range egg yolk
- 250ml water
- 300g cauliflower, trimmed and cut into florets
- vegetable oil, to deep fry
- fresh coriander springs, to serve
- yoghurt and mango chutney, to serve
How do I make it?
- Combine flour, cumin, ground coriander, chilli and tumeric in a bowl. Make a well in the centre, add the egg yolk and gradually whisk in the water until a smooth batter forms.
- Meanwhile cook the cauliflower in a saucepan of boiling water for 3 minutes or under tender. Drain
- Add the oil to a large, deep saucepan to reach a depth of 8cm. Heat to 170C over high heat (when the oil is ready a cube of bread, dropped into it, will turn golden in 20 seconds).
- Add the cauliflower to the batter and stir to coat. Add half the cauliflower to the oil and cook for 3 minutes or until golden and crisp. Repeat with remaining half of cauliflower.
- To serve, place the cauliflower in a bowl, top with fresh coriander and season with salt. Serve with yoghurt and mango chutney.
