Cauliflower Pakora and Green Chilli Chutney
Prep: 25 minutes
Cook: 15 minutes
Cook: 15 minutes
Easy
Serves 6
Ingredients
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For the pakora
1 cauliflower -
1 red onion, finely sliced
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1 tsp salt
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1 tsp coriander seeds
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1 tsp ground cumin
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1/2 tsp turmeric
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1 tsp chilli powder
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stems from the fresh coriander used for the chutney, finely sliced
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150g chickpea flour
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vegetable oil, for frying
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For the chutney
1 bunch fresh coriander, stems removed -
1 bunch fresh mint, leaves picked
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2 tsp Belazu Green Chilli Flavour Hack
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1 tsp sugar
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1/2 tsp salt
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40ml cold water
Method
- Step 1: Remove the larger outer leaves from the cauliflower, then quarter the cauliflower and slice finely - florets, stems, leaves and all! Tip into a bowl, then add the red onion, 1 tsp salt, coriander seeds, ground cumin, turmeric, chilli powder, coriander stems and chickpea flour. Use your hands to mix together well, massaging the spices into the vegetables and coating them evenly. Set aside until ready to fry.
- Step 2: Make the green chutney. Tip all the ingredients into a food processor and blend until smooth. Check the seasoning and adjust to your liking.
- Step 3: Add 100ml water to the cauliflower and mix it through to create a batter like consistency in your cauliflower mix.
- Step 4: Set a large saucepan over high heat and fill halfway with vegetable oil. Heat the oil to around 170C, check this with a temperature probe or spoon a small amount of the batter into the oil - it should sizzle and bubble vigorously.
- Step 5: Use two tablespoons to spoon and scrape the pakora batter into the oil. Take care not to overfill the pan, about 5 or 6 spoonful's per batch should do. After 20 seconds or so, use a slotted spoon to agitate the pakoras, making sure none have stuck to the bottom of the pan. Continue frying for about 2 minutes, until nicely browned and only gently bubbling. Line a bowl or plate with kitchen paper then carefully lift the cooked pakora out onto the paper to drain. Season lightly with a little more salt then repeat until all the batter is used up.
- Step 6: To serve, spoon the chutney into a small dish and place into the centre of a platter. Pile the pakoras around the chutney and eat immediately.
