Cauliflower pakoras
Crisp vegan cauliflower pakoras served in a warm coconut and fresh-turmeric soup. Makes 12 pakoras and serves 4.
Ingredients
- Salt1 pinch
- Fennel seeds1 tsp
- Almond milk350 ml
- Vegetable stock50 ml
- Chilli oil1 dash
- Coriander oil1 dash
Instructions
5 steps- 1
Heat the deep-fryer to 180°C. Never leave hot oil unattended.
180°C
- 2
Mix the gram flour, salt, ground cumin, fennel seeds, chopped chilli, cauliflower and almond milk. Leave for 15 minutes for the flavours to infuse.
15 min
- 3
Fry tablespoonfuls of batter in batches for 5 - 6 minutes, until crisp and golden and the cauliflower is cooked through. The mixture makes 12 pakoras.
6 min
180°C
- 4
Pour the coconut milk and stock into a large saucepan, grate in the fresh turmeric and heat gently until small bubbles appear.
- 5
Divide the coconut soup among four bowls and place three pakoras in each. Drizzle with chilli oil and coriander oil, garnish with sliced chilli and coriander, and serve immediately.
Nutrition
1 serving ≈ 450 g
Nutrition values are estimates. - means data is unavailable.
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