These cauliflower pakora make a great snack or starter especially if you are having an Indian meal. You can substitute other veggies if you prefer, onions, green beans, broccoli, aubergine or oyster mushrooms all work well too, but I think cauliflower is my favourite when it’s in season.
First take a fresh medium-sized cauliflower and separate it into bite-sized florets, wash them and leave to drain. In a wok pour in about 200mls of vegetable oil and heat it on a medium heat. Meanwhile in a bowl put a cup of flour, gram (chickpea) flour is best but plain flour works fine too. Add to this a couple of pinches of salt, 1 tsp of curry powder, 1/2 tsp of turmeric, cumin seeds, nigella seeds and baking powder and a 1/4 tsp of chilli powder. Mix this all together and then add (soda) water, bit by bit, and stir it in until you have a thick batter. Next dust the cauliflower in some flour, this will help the batter stick, then put it in the bowl of batter and mix it up so the cauliflower is lightly coated in batter. I don’t like too much batter on things, but it’s up to you. Then turn the wok up to a high heat and when the oil is hot put in half the florets and fry until golden amd crisp. I like to cook them a bit longer then so they get some brown bits on them and you can smell the cauliflower cooking, they will then be lovely and crisp, then drain off the oil. Either serve immediately or keep them in a warm oven while you cook the second batch. You can add them back into the wok for a quick re-fry with the second batch when they are nearly done to make sure they are all hot and crispy. Serve with mango chutney and raita.