Serves : 4 servings
Ingredients :
Ingredients :
- CAULIFLOWER 600g (1lb 5oz), cut into large florets
- EXTRA VIRGIN RAPESEED OIL for deep-frying
- FETA CHEESE SALAD AND SIMPLE BEETROOT CHUTNEY to serve
- SALT
FOR THE SPICE BLEND
- CUMIN SEEDS 3 tablespoons
- CORIANDER SEEDS 2 tablespoons
- GROUND CINNAMON 1 tablespoon OR CINNAMON STICK 7.5cm (3in) piece
- FINELY CHOPPED FRESH ROOT GINGER 2 teaspoons
- BLACK PEPPERCORNS 2 teaspoons
- GROUND TURMERIC 1 teaspoon
- GREEN CARDAMOM PODS 10–12, lightly crushed and seeds extracted for use (save the pods for flavouring other dishes)
- RED CHILLI POWDER 1½ teaspoons
- SAFFRON ¼ teaspoon powdered, or a few threads
FOR THE BATTER
- CHICKPEA (GRAM) FLOUR 150–200g (5½–7oz)
- SALT 1 teaspoon
- FRESH GREEN CHILLIES 2 hot, chopped
- CHOPPED FRESH CORIANDER 2 tablespoons
- LIME JUICE from ½ lime
- EXTRA VIRGIN RAPESEED OIL for deep-frying
- FETA CHEESE SALAD AND SIMPLE BEETROOT CHUTNEY to serve
- SALT
FOR THE SPICE BLEND
- CUMIN SEEDS 3 tablespoons
- CORIANDER SEEDS 2 tablespoons
- GROUND CINNAMON 1 tablespoon OR CINNAMON STICK 7.5cm (3in) piece
- FINELY CHOPPED FRESH ROOT GINGER 2 teaspoons
- BLACK PEPPERCORNS 2 teaspoons
- GROUND TURMERIC 1 teaspoon
- GREEN CARDAMOM PODS 10–12, lightly crushed and seeds extracted for use (save the pods for flavouring other dishes)
- RED CHILLI POWDER 1½ teaspoons
- SAFFRON ¼ teaspoon powdered, or a few threads
FOR THE BATTER
- CHICKPEA (GRAM) FLOUR 150–200g (5½–7oz)
- SALT 1 teaspoon
- FRESH GREEN CHILLIES 2 hot, chopped
- CHOPPED FRESH CORIANDER 2 tablespoons
- LIME JUICE from ½ lime
Preparation Method :
- First make the spice blend. With the
exception of the chilli powder and saffron, toast all the other
ingredients in a dry frying pan over a low heat until you get a lovely
aroma. Transfer to a grinder, blender or mortar, add the chilli powder
and saffron and whiz or crush to a powder.
- Preheat the oven to 150°C/300°C/Gas Mark 2.
- Meanwhile, cook the cauliflower in a large pan of boiling salted water for just 3–4 minutes. Drain well, toss with the spice blend and transfer to a baking tray. Place in the oven for 10–15 minutes, then set aside to cool.
- When you’re ready to cook the pakoras, combine the chickpea flour and salt in a bowl and add enough chilled water to make a batter with the consistency of double cream. Mix in the chillies, coriander and lime juice.
- Heat a 5cm (2in) depth of oil in a deep pan to at least 180°C (350°F), or until a few drops of the batter float in it instantly.
- Dip a cauliflower floret into the batter, lower it gently into the hot oil and fry for about 2–3 minutes, until crisp. Taste to check that the flavour and consistency are as you wish, then fry the rest.
- Serve the pakoras hot with Feta Cheese Salad and Simple Beetroot Chutney.
- Preheat the oven to 150°C/300°C/Gas Mark 2.
- Meanwhile, cook the cauliflower in a large pan of boiling salted water for just 3–4 minutes. Drain well, toss with the spice blend and transfer to a baking tray. Place in the oven for 10–15 minutes, then set aside to cool.
- When you’re ready to cook the pakoras, combine the chickpea flour and salt in a bowl and add enough chilled water to make a batter with the consistency of double cream. Mix in the chillies, coriander and lime juice.
- Heat a 5cm (2in) depth of oil in a deep pan to at least 180°C (350°F), or until a few drops of the batter float in it instantly.
- Dip a cauliflower floret into the batter, lower it gently into the hot oil and fry for about 2–3 minutes, until crisp. Taste to check that the flavour and consistency are as you wish, then fry the rest.
- Serve the pakoras hot with Feta Cheese Salad and Simple Beetroot Chutney.
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