Cauliflower pakoras with raita

Name: Cauliflower pakoras with raita
Cuisine: Indian
Ingredients: 1 medium cauliflower; 3 onions; 140 g chickpea flour; 1 tsp bicarbonate of soda; 1 tsp ground cumin; 1 tsp ground turmeric; 1 tsp ground ginger; 1 tsp garam masala; 1 tsp salt; About 100 ml water; Sunflower oil for deep-frying; 300 ml natural yoghurt; A handful of mint leaves, finely shredded; 2 tsp poppy seeds; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper; A good sprinkling of coriander microleaves, or a half-handful of coriander, finely chopped; A good sprinkling of coriander microleaves, or a half-handful of coriander, finely chopped

Preparation info

Serves
3-4

Difficulty
Easy

Appears in

A Year at Otter Farm

By Mark Diacono

Published 2014

About

I could eat these pakoras every day, they are so good. The batter works equally well coating Romanesco, calabrese, sliced onions and most root veg. I usually eat them with the minty, poppy seed raita, and/or sweet chilli dipping sauce.

Ingredients

1 medium cauliflower
3 onions
140 g chickpea flour
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Asia
India
Starter
Gluten-free
Vegetarian
January
Winter
February
March

Method

For the raita, combine the yoghurt, mint and poppy seeds in a bowl.

Remove and discard the outer leaves and stalk from the cauliflower, then cut it into 1cm pieces. Finely slice the onions.

To make the batter, sift the flour, bicarbonate soda, ground spices and salt together into a large bowl. Add most of the water and mix into the flour with your fingertips, adding more of the