Sunday, 12 June 2016

Cauliflower pakora

I am not sure what is exactly made me want to make cauliflower pakora so much, maybe because I love cauliflower - still a mystery! Nonetheless, this turned out quite delightful!


  • Skill level: Easy
  • Serves: 4-6 people
  • Preparation time: 5 mins
  • Cooking time: 10 mins at max
What you will need:

1 large cauliflower, or 1/2 kg frozen cauliflower
1 cup gram flour
2 tsp minced garlic
1/4 tsp baking powder
1 tsp salt (adjust according to preference)
1/4 tsp chilli powder
1 + 1/2 tsp paprika
1 tsp cumin
1/4 tsp turmeric
1 handful fresh coriander, finely chopped
3/4-1 cup warm water
oil for deep frying

How to make:

1) Place the cauliflower (if a whole cauliflower then cut into florets) in a pot of hot water and boil for 5 minutes. Drain the water and set aside

2) In a bowl, add the flour, garlic, baking powder, salt, chilli powder, paprika, cumin, turmeric and coriander. Mix well

3) Using a whisk, gently mix the mixture as you add the water slowly - to avoid any lumps. Keep adding the water and mixing until you reach your desired consistency (not too runny and not too thick is what most people prefer, I used just under a cup of water)

4) Heat up the oil in a pot for deep frying. Meanwhile, cut the cauliflower into smaller florets, dip it into the batter to coat. Place into the hot oil over medium/high heat until golden brown. Remove onto a plate with kitchen paper to soak up excess oil

5) For a better crunch and to ensure it is perfectly cooked, place the cooked pakoras back into the hot oil for round 2 of frying. Keep for a further few minutes, then remove onto plate with kitchen paper ready to serve






Enjoy these with your main meal or with dips! You can adjust the seasoning to suit you, the final product will inshAllah be delicious! Enjoy :)

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