Cauliflower pakoras with pomegranate raita
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 1 small head cauliflowercut into small florets
- 200g gram flour
- 2 tsp garam masala
- ½ tsp chilli flakes
- chopped to make 2 tbsp coriander
- for deep frying sunflower oil
POMEGRANATE RAITA
- 1 tsp cumin seeds
- 150ml natural yoghurt
- ½ pomegranateseeds removed
Nutrition: per serving
- kcal495
- fat30.5g
- saturates3.8g
- carbs37.5g
- fibre8.6g
- protein19.9g
- salt0.24g
Method
step 1
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.
step 2
Mix together the gram flour, spices and season. Add enough cold water to make a thick batter.
step 3
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. Serve with the raita.
