EASY CAULIFLOWER PAKORAS
Serves: 6 as a snack
Prep Time: 15 minutes | Cooking Time: 25 minutes
Dietary Style: Veg. GF. DF. Vegan.
Pakoras have got to be the best Friday night beer food. They’re spicy, nutty, crunchy and incredibly complementary to malt flavours. Ajwain is what makes these pakoras, I think, so it’s worth a visit to an Indian grocer to have this spice in your pantry. While you’re there, grab some mustard oil to help introduce complex flavour in the frying. Besan flour - otherwise known as chickpea flour - also contributes a very important element of flavour. It’s also gluten free, which is a bonus. Once you get the hang of this quick and easy recipe, you’ll be able to knock up a batch of pakoras in less then 20 minutes.
INGREDIENTS
- 1 head of cauliflower
- .5 cup besan flour
- .5 tsp ground red chilli
- 1 tsp fine white salt
- 1 tsp ajwain seed
- 2 cups vegetable oil
- .5 cup mustard oil
Cut raw cauliflower into small florets.
To make the batter, place the besan flour and all of the spices in a mixing bowl. Mix cold water with a whisk into the batter a little at a time until it reaches a thick pancake consistency.
Place the raw cauliflower florets into the besan flour and spice batter and coat well.
Heat the vegetable oil and mustard oil in a heavy based pot, wok or kadai on high heat.
Once hot, add the battered cauliflower pakoras a few at a time and cook until browned and slightly puffed up. Strain on paper towel.
Serve hot with raita and pickle for a delicious, spicy snack.