Friday 19 February 2016

Cauliflower pakoras with tamarind raita

vegetarian (vegan option), gluten free

Today we have a recipe for quick and easy starter or snack.


1 large cauliflower
Sunflower oil for frying
150g chickpea flour
½ teaspoon baking powder
2 teaspoons ground cumin
2 teaspoons ground coriander
½ teaspoon ground turmeric
½ teaspoon cayenne peeper
½ teaspoon fine se salt

For the tamarind raita
6 tablespoon plain yoghurt or vegan non-dairy yoghurt
Large handful of coriander
2 teaspoon date syrup

For the raita, mix all ingredients together, seasoning with salt and pepper to taste.

Cut the cauliflower into small florets, no more than 2 cm across in any direction, discarding nearly all the stalk.

For the batter, mix all ingredients. Slowly whisk in 175 ml water whisk to combine and get rid of any lumps.

Heat about 1 cm depth of oil in a heavy-based pan over a medium heat. When the oil is hot enough to turn a cube of white bread light golden brown in 30 – 40 second, start cooking the pakoras, a few at a time. Cook for about 2 minutes, until crisps and golden brown on the base, then turn over and cook for another minute or two.

recipe inspired by:
River Cottage 
2011 by Hugh Fernley-Whittingstall

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