Cauliflower pakoras are a spicy accompaniment to an Indian-themed dinner.
Ingredients
- 1 cup plain yoghurt
- 2 tbsp chopped mint, plus extra leaves to serve
- 1 small garlic clove, crushed
- vegetable oil, to deep-fry
- 1/3 cup self-raising flour
- 1/4 cup cornflour
- 1/2 tsp chilli powder
- 1/2 tsp garam masala
- 1/4 tsp ground turmeric
- 2/3 cup soda water, chilled
- 1/2 large cauliflower
Method
- Step 1Combine the yoghurt, mint and garlic in a small bowl. Season with salt. Half-fill a large saucepan with oil and heat to 180C over medium-high heat (when oil is ready, a cube of bread will turn golden brown in 15 secs).
- Step 2Sift the flour, cornflour, chilli powder, garam masala and turmeric into a large bowl. Gradually add the soda water, whisking gently to combine.
- Step 3Cut the cauliflower into even-sized florets (see Note). Add to the batter and turn to coat.
- Step 4Use tongs to transfer one-quarter of the cauliflower to the oil and cook for 1 1/2 mins or until crisp and golden brown. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat, in 3 more batches, with remaining cauliflower. Season with salt. Garnish with extra mint leaves and serve with the yoghurt mixture for dipping.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1099 kj
Energy
16.8g
Fat Total
4g
Saturated Fat
2.6g
Fibre
7.6g
Protein
156mg
Sodium
5.5g
Carbs (sugar)
18.1g
Carbs (total)
All nutrition values are per serve
Notes
Halve or quarter any large cauliflower florets, but don’t make them too small.
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
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