Cauliflower pakoras.jpg

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?

  1. 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.
  2. Meanwhile cook the cauliflower in a saucepan of boiling water for 3 minutes or under tender. Drain
  3. 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).
  4. 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.
  5. To serve, place the cauliflower in a bowl, top with fresh coriander and season with salt.  Serve with yoghurt and mango chutney.

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