Cauliflower Pakoras – Ottolenghi

After a recommendation from an ANTW reader, I made these last night and they were wonderful. Should have perhaps made half the amount of mixture but it means we can enjoy them for a second night. Plus they have no dairy which is good for all kinds of people and the vegetables stay really crunchy and delicious. I didn’t use nearly as much oil as it says in the recipe, it doesn’t need it, and I used Rape Seed Oil rather than Sunflower. Great with plain yoghurt and mango chutney.

Cauliflower pakoras

Although fried, these snacky treats are light in texture. Makes about 25.

150g chickpea flour
100g plain flour
1½ tsp baking powder
1 tsp cayenne pepper
½ tsp ground turmeric
2 tsp ground cumin
100g green beans, cut into 1cm pieces
1 medium cauliflower head, roughly chopped (400g net weight)
2 green chillies, finely chopped
2 cloves garlic, peeled and crushed
30g ginger, peeled and chopped fine
30g coriander leaves and stems, chopped
30g spring onion, trimmed and sliced thin
1 tsp coriander seeds, toasted and lightly crushed
10 fresh curry leaves (or 20 dried ones), finely chopped
300-400ml sunflower oil, for frying
200g Greek yoghurt
Salt

In a large bowl, mix the first six ingredients. Make a well in the centre and slowly pour in 350ml cold water, stirring just to combine; the batter can be a bit lumpy. Add all the other ingredients bar the oil and yoghurt, plus a teaspoon and a half of salt. Stir gently to combine and set aside.

Pour oil into a large frying pan to come 1.5cm up the sides and put on medium-high heat. Once hot, scoop in a large spoonful of batter and fry for 90 seconds to two minutes on each side, until golden brown. Remove with a slotted spoon, drain on kitchen paper and keep warm while you cook the rest in batches. Serve warm with yoghurt.