Cauliflower Pakoras
- Details
- By Jo Ingleby
Cut a small head of cauliflower into small, bite sized, florets. Bring a pan of salted water to the boil and simmer for cauliflower for 3 minutes and then drain in a colander under the cold tap until the florets are cooled. In a bowl mix together 300g of Gram Flour with ½ tsp each of baking powder, salt, turmeric and chilli (or a spice mix of your liking) gradually add enough water to make a smooth batter with the consistency of double cream. Heat a saucepan half filled with vegetable oil to 190c, or when a little drop of the batter rises to the top and browns straight away. Drop the cauliflower into the batter and stir it until it is well coated. Carefully add the cauliflower to the hot oil, a few at a time, and cook for about 3 minutes, or until they are golden brown. Remove the pakoras from the oil with a slotted spoon and drain on kitchen paper. Serve with mango chutney or chilli sauce.
