This is a very much loved Indian snack/starter in our family. Both recipes –cauliflower pakora and mango chutney- came from an Ayuvedic cooking class notes that we did together with my husband during my early days in Sydney. Serve these lovely pakoras with Mango Chutney –recipe below- or any other chutney you like.
You will end up with more chutney than you need for the pakoras here. Place the left-over chutney in a clean jar and store in the fridge. It makes an excellent addition to burgers and sandwiches.
Recipe for Cauliflower Pakoras
1 cup besan flour (chickpea flour), sifted
Water to make batter (add gradually until the right consistency is reached)
3 tablespoon ginger, grated
1 tablespoon cumin seeds
1 teaspoon turmeric
½ bunch fresh coriander, washed, dried and chopped
½ cauliflower, cut into florets and blanched
Oil for deep frying
To make the batter:
• Mix together spices, coriander, ginger, besan flour and water and whisk into thick batter.
• Let it sit for 20 minutes in the fridge.
• Steam the cauliflower until just tender. Drain and cool after steaming. I usually put it in the fridge for at least ½ hour. They get firmer and fry better this way.
• Dip florets into batter and fry slowly to golden brown (you might like to use gloves as the turmeric leaves a yellow stain, especially under the nails).
• Serve with mango chutney.
Recipe for Mango Chutney
2 large very ripe mangoes, peeled, stoned, squeezed and scraped
1 tablespoon vegetable oil
2 tablespoon cumin seeds
1-2 tablespoon sweet chilli sauce (I used Macro)
¾-1 cup raw sugar
• Heat the oil in a saucepan.
• Add cumin seeds and gently roast.
• Add chilli and swirl around.
• Add the mango pulp, then the sugar.
• Cook gently, stirring constantly for about 15 minutes.
• Allow to cool slightly before serving.