Daring Cooks November 2015: Cauliflower Pakora

Vimala was our host for the November daring cooks challenge and she invited us to try our hands at some Indian snacks and treats.

Although not very difficult to make, these were really good. I made them for my Mum and sister for lunch one day with a green salad and some mango chutney. The deep fat frying element is always scary for me so I made sure I had an adult present throughout!

Cauliflower Pakoras

Servings: makes 1 bowl

Preparation time: 10 mins
Cooking time: 3-4 mins

Ingredients
Note: you can use any vegetable or meat to make these pakoras.
1 cup / 11oz / 320g cauliflower florets, clean and cut into thin long strips
a pinch salt
a pinch turmeric powder
1/2 cup / 1 1/2oz / 43g gram (chickpea/garbanzo/besan) flour OR powdered yellow cornmeal
2 Tbsp / 1/2oz / 16g cornstarch (maizena, Aust/UK cornflour)
1/2 tsp paprika/ red chili powder
1/2 tsp ginger garlic paste
1/4 tsp garam masala
1/4 tsp ground cumin
1/4 tsp salt
1/4 cup water
oil for deep frying

Directions:
Soak the cauliflower florets in a bowl of water with a pinch of salt and turmeric powder for 10 mins. Remove and drain them and cut into thin long strips.

In a clean bowl, add gram flour/ powdered cornmeal, cornstarch, paprika/red chili powder, cumin powder, ginger-garlic paste, garam masala and salt, and mix well.

Add cauliflower and mix with your hands to coat it well.

Add a little water and mix it with your hands until the mixture is moistened and the powder combines well with the cauliflower. Note: The mixture should not be watery and the consistency should be sticky.

Set aside for 5 mins and add enough oil to a frying pan that it’s about a quarter full, and heat till it reaches 200°F / 93°C. Now reduce the heat and put the battered cauliflower into oil and fry them till golden brown.