Cauliflower pakoras with minted yoghurt

Cauliflower pakoras with minted yoghurt

Cauliflower pakoras with minted yoghurt

I’ve been wanting to make these since I made onion pakoras. I loved the onion ones, but thought cauliflower would work beautifully too. They certainly didn’t disappoint. I upped the spices in this recipe which meant the pakoras were delicious, but paired exceptionally well with minted yoghurt.

Serves 2 or more as a starter

1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon chilli powder
1 teaspoon turmeric powder
1/4 teaspoon salt
1/2 cup chickpea (besan) flour
1/4 cup soda water
1/2 cauliflower
oil, for frying
2 tablespoons natural yoghurt
1 teaspoon finely chopped mint leaves

Mix the mint leaves and yoghurt. Scoop into a serving dish and set aside.

Combine the salt, spices and flour in a medium sized bowl. Add the soda water and mix till combined.

Cut the cauliflower into large florets and half the florets down the stem. Alternatively you can cut the cauliflower into wedges.

Heat the oil in a small – medium sized pan.

Working one at a time, thoroughly coat the cauliflower pieces, allowing excess batter to drip off before dropping them into the hot oil. Do not overcrowd the fryer. Cook in batches until the cauliflower is dark golden in colour. Remove from the oil and drain on paper towel.

Serve hot with the minted yoghurt.

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2 Responses to Cauliflower pakoras with minted yoghurt

  1. Looks gorgeously easy and tasty. I just purchased chickpea flower yesterday as a treat ingredient, this recipe looks like a perfect tester 🙂 thanks

    • Susan says:

      Thanks Georgia!

      I love having chickpea flour in the cupboard, I think you chose well with your treat ingredient. These are super tasty and indeed easy to make. Give them a go.

      The other recipe I’d highly recommend that uses chickpea flour is my beetroot patties. They are so versatile. I LOVE them. you can find them with the search function.

      Happy cooking!


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