Description
Although fried, these snacky treats are light in texture
Summary
| Yield | |
|---|---|
| Source | Cauliflower pakoras | Yotam Ottolenghi | Life and style | Th |
| Prep time | |
| Cooking time | |
| Total time |
Ingredients
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) 1
Cauliflower (medium head roughly chopped (about 400g net weight)) 2
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) 10
fresh curry leaves ((or 20 dried ones), finely chopped) 400 ml
sunflower oil (for frying) 200 g
Greek yoghurt 1 pn
salt (to taste)Instructions
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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