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
|1/2||cup||chickpea (besan) flour|
|oil, for frying|
|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.