Cauliflower pakoras with pomegranate raita
Expand your side dish selection with this surprisingly easy Indian favourite
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 40 minutes
- Blanch the cauliflower in boiling water for 2 minutes and drain. To make the raita, heat 1 tbsp oil in a small pan. Add the cumin seeds and cook until they start to pop. Take off the heat and stir into the yoghurt. Season, then add the pomegranate seeds.
- Mix together the gram flour, spices and season. Add enough cold water to make a thick batter.
- Fill a deep pan 1/3 full with oil and heat until a cube of bread browns in 30 seconds. Coat the cauli florets in the batter, shake off any excess then fry in batches until puffed, crisp and golden. Serve with the raita
Gram flour
Find gram (chickpea) flour in Indian grocers and larger health food shops.
495 kcalories, protein 19.9g, carbohydrate 37.5g, fat 30.5 g, saturated fat 3.8g, fibre 8.6g, salt 0.24 g
Recipe from olive magazine, September 2007.
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http://www.bbcgoodfood.com/recipes/4707/
http://www.bbcgoodfood.com/recipes/4707/
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Ingredients
- 1 small head cauliflower , cut into small florets
- 200g gram flour
- 2 tsp garam masala
- ½ tsp chilli flakes
- 2 tbsp chopped coriander
- sunflower oil for deep frying
POMEGRANATE RAITA
- 1 tsp cumin seeds
- 150ml natural yogurt
- ½ pomegranate , seeds removed
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 40 minutes
Ingredients
- 1 small head cauliflower , cut into small florets
- 200g gram flour
- 2 tsp garam masala
- ½ tsp chilli flakes
- 2 tbsp chopped coriander
- sunflower oil for deep frying
POMEGRANATE RAITA
- 1 tsp cumin seeds
- 150ml natural yogurt
- ½ pomegranate , seeds removed
495 kcalories, protein 19.9g, carbohydrate 37.5g, fat 30.5 g, saturated fat 3.8g, fibre 8.6g, salt 0.24 g
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03 October 2009
catcrazywoman commented on this recipe
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