Submitted by webmaster on

Recipe Type: 


Although fried, these snacky treats are light in texture


SourceCauliflower pakoras | Yotam Ottolenghi | Life and style | Th
Prep time
Cooking time
Total time


150 g
chickpea or gram flour
100 g
plain flour
1 1⁄2 t
baking powder
1 t
cayenne pepper
1⁄2 t
ground turmeric
2 t
ground cumin
100 g
french beans (or other green beans, cut into 1cm pieces)
Cauliflower (medium head roughly chopped (about 400g net weight))
chillies (green)
2 clv
garlic (peeled and crushed)
30 g
ginger (peeled and chopped fine)
30 g
coriander (leaves and stems, chopped)
30 g
spring onions (trimmed and sliced thin)
1 t
coriander seeds (toasted and lightly crushed)
fresh curry leaves ((or 20 dried ones), finely chopped)
400 ml
sunflower oil (for frying)
200 g
Greek yoghurt
1 pn
salt (to taste)


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.

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