Cauliflower pakoras...

I love cauliflower and I love Indian cuisine. But even considering all that, I wasn't sure that this recipe will fully work for me... I was afraid that the cauliflower will be too hard/crunchy for my two girls or that it will be too spicy (even though my girls like spicy food, Indian in particular). I shouldn't have been worried at all! The florets were very small, and cooked all the way through, with still a tiny crunch to them, which was great. I've reduced the amount of spices, so the girls could enjoy it too - and they did! Cauliflower pakoras disappeared almost immediately after they were fried. As soon as they were cool enough to handle and eat - it was all gone. I'm already thinking of making a "mixed veg" pakoras next time round.

"Pakoras are created by taking one or two ingredients (like onion, eggplant, spinach, cauliflower, soft cheese - paneer, chicken...) and dipping them in a batter of gram flour and then deep-frying them. The onion version is known as onion bhajji. Pakoras are usually served as snacks or appetizers." - by

How to make it...
- 1 medium to large cauliflower
For the batter:
- 150 g gram/chickpea flour (I used plain flour)
- 1/2 teaspoon baking powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1/2 teaspoon ground turmeric
- shake of cayenne pepper (I used normal one, as my little girls ate it too)
- 1/2 teaspoon salt
- 175 ml cold water

Cut the cauliflower into small florets, no more than 2 cm across in any direction, discarding nearly all the stalks.
For the batter - put the flour, baking powder, ground spices and salt into a large bowl. Whisk to combine and get rid of any lumps. Slowly whisk in 175 ml cold water. Your batter should be smooth and consistency of double cream, add more water if needed to achieve that. Add the cauliflower florets into the batter and coat them all carefully.
Heat about 1 cm depth of oil in a heavy based pan. When the oil is hot enough, keeping it on the medium heat, start cooking your pakoras, a few at a time. Cook for about 2 minutes, until golden and crisp on the base, turn and fry on the other side for a minute or two. Drain the pakoras on the kitchen paper and serve hot with yogurt and mango dipping sauce like me or mango raita or any spicy-sweet fruit chutney.


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