Pakoras be a great way to enjoy your cauliflower – one of many! 

40 mins | serves 4 | easy

Ingredients

1 small cauliflower, cut into small florets

200g gram flour 

2 tsp garam masala

1/2 tsp chilli flakes 

small bunch coriander, chopped 

sunflower oil for deep frying

pomegranate raita: 

1 tsp cumin seeds 

150ml natural yoghurt 

1/2 a pomegranate, seeds of

Method

Blanch the cauliflower in boiling water for 2 minutes and drain. To make the raita, heat 1 tbsp oil in a small pan. Add the cumin seeds and cook until they start to pop. Take off the heat and stir into the yoghurt. Season, then add the pomegranate seeds, reserving some to garnish.

Mix the gram flour and spices together and season. Add enough cold water to make a thick batter.

Fill a deep pan ⅓ full with oil and heat until a cube of bread browns in 30 seconds. Coat the florets in the batter, shake off any excess then fry in batches until puffed, crisp and golden.

Eat them dipped in raita with a final flurry of pomegranate molasses if you have, and more pommie g seeds.

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This is a fail safe recipe it seems, from Olive this time!

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