Cauliflower Pakora with Pomegranate Raita

Cauliflower pakoras with pomegranate raita

  • serves 4
  • Easy

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

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Ingredients

  • cauliflower 1 small head, cut into small florets
  • gram flour 200g
  • garam masala 2 tsp
  • chilli flakes ½ tsp
  • coriander chopped to make 2 tbsp
  • sunflower oil for deep frying

POMEGRANATE RAITA

  • cumin seeds 1 tsp
  • natural yoghurt 150ml
  • pomegranate ½, 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.

Check out more of our best cauliflower recipes here...

Buffalo cauliflower tacos

Nutritional Information

  • Kcals 495
  • Fat 30.5g
  • Saturates 3.8g
  • Carbs 37.5g
  • Fibre 8.6g
  • Protein 19.9g
  • Salt 0.24g
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