Cauliflower pakoras recipe
Gluten-free fried goodness! Dina Macki's cauliflower pakoras are easy to make for a big gathering and deliver tongue-tingling flavours. Serve with a creamy herb dip and enjoy the crunch. See method
- 120g gram flour
- 1-2 tsp salt, to taste
- ½ tsp turmeric
- 1 red chilli, finely chopped
- ½ tsp garlic paste
- ½ small white onion, thinly sliced
- 175g cauliflower florets
- vegetable oil, for frying
- 1 tsp baking powder
For the herby dip
- 300g natural Greek yogurt
- 30g fresh dill
- 30g pack fresh parsley
- 30g pack fresh coriander
- 2 tsp sumac
Each serving contains
of the reference intake
- Mix the gram flour, salt (to taste), turmeric and chilli together in a large mixing bowl. Whisk in 160ml water and the garlic paste to form the batter. The consistency will be similar to pancake batter.
- Add in the onion and cauliflower pieces and mix until well coated.
- Leave the mixture to rest for at least 15 mins. The onions will release more water during this time.
- Heat up enough oil to deep fry in a medium-large heavy-based saucepan; about 7cm. Add the baking powder to the batter mixture, making sure it's well mixed through.
- To test if the oil is hot enough, drop in a small piece of onion or batter; if it rises quickly to the top, it's ready.
- To fry the pakoras, use 2 tbsp, one to pick up the battered veg and one to push it off the spoon and into the oil. Do not overcrowd the pan. Keep turning the pakoras so they fry evenly and are a nice golden-brown colour. Once ready, drain on kitchen paper and keep warm.
- To make the herby dip, chop the herbs as finely as possible and mix together with the yogurt, sumac and a little salt until well incorporated. Serve with the hot pakoras.
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We cannot guarantee that all ingredients needed for this recipe are certified halal. Please check that products are certified halal before purchase.