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Cauliflower Pakora with Pomegranate Raita

Cauliflower pakoras with pomegranate raita

Published: March 25, 2015 at 3:05 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Almost any vegetable can be used to make pakora, or even paneer, but we love this version with cauliflower. Find gram (chickpea) flour in Indian grocers and larger health food shops

  • Vegetarian
Nutrition:
NutrientUnit
kcal495
fat30.5g
saturates3.8g
carbs37.5g
fibre8.6g
protein19.9g
salt0.24g
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Try these cauliflower pakoras, then check out our vegan samosas, onion bhajis, saag aloo and more vegetarian Indian recipes.

Ingredients

  • 1 small head cauliflower, cut 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 pomegranate, seeds removed

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.

Buffalo cauliflower tacos
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