Cauliflower Pakora are ideal as a starter or as a snack. We have left chilli out of these, but you can easily add some chilli or use a curry blend instead of the garam masala if you prefer. It is not essential, but the dry toasted coriander seeds add extra flavour and texture to the batter and the turmeric adds colour. These pakoras are good on their own, but even better with a yoghurt dip (raita). We added mango chutney to the yoghurt, which adds a pleasing sweetness to contrast with the sourness of the yoghurt.
2 tsp coriander seeds (optional)
6 tbsp plain yoghurt
2 tsp mango chutney
150g gram flour (chickpea)
½ tsp baking powder
2 tsp Go Spice Garam Masala Spice Blend
½ tsp turmeric (optional)
½ tsp salt
If using, dry toast the coriander seeds in a small frying pan for 1 to 2 minutes, until they begin to darken and become aromatic.
To make the dip, combine the yoghurt and the mango chutney in a small bowl and set aside.
Cut the cauliflower into small florets, about 2.5 cm across, discarding most of the stalk.
For the batter, put the gram flour, baking powder, garam masala, salt, and toasted coriander seeds and turmeric (if using), into a large bowl. Mix together using a balloon whisk making sure there are no lumps. Slowly add 175 ml water, whisking well to a smooth batter about the consistency of double cream. Add a little more water if needed.
Put the cauliflower florets into the batter and coat them well all over.
Add oil to a pan to a depth of about 1 cm and heat over a medium-high heat. Add a tiny piece of batter to the oil. The oil is hot enough for frying the pakora when the batter sizzles. Add the pakora, just a few at a time, to the hot oil using a spoon. Cook for about 1 minute, turning half-way, until they are crisp and golden all over. Remove from the pan and leave to drain on kitchen paper.
Serve hot with the dip.