Leek and Cauliflower Pakora

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Leek and Cauliflower Pakora

Leek and Cauliflower Pakora

Recipe Sarah Todd

Ingredients

  • ½ cauliflower, cut into florets (2 cups), par steamed or boiled

  • ½ leek, finely sliced (1 cup)

  • 1 cup chickpea flour

  • 1 tsp cayenne

  • 2 tsp garam masala

  • 1 tsp salt

  • ½ tsp turmeric

  • 1 green chilli, finely chopped (optional)

  • pinch asafoetida

  • oil for shallow frying

  • Raco wok for frying

to serve

  • cucumber finely sliced and pickled

  • smashed edamame

  • dollop Jalna greek yoghurt

  • coriander chutney

Method

  • In a bowl add all ingredients except cauliflower and leek and make a batter which is honey consistency. Pat cauliflower with paper towel and now make small 5cm pakoras by dunking vegetables into the batter and frying. Fry until golden brown and place on paper towel.

  • Serve with pickled cucumbers, coriander chutney, edamame, and a dollop of Jalna yoghurt.

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