Pakoras be a great way to enjoy your cauliflower – one of many!
40 mins | serves 4 | easy
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
1 tsp cumin seeds
150ml natural yoghurt
1/2 a pomegranate, seeds of
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.
This is a fail safe recipe it seems, from Olive this time!