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Cauliflower & pepper pakoras

Cauliflower & pepper pakoras

These crisp Indian treats are perfect as a snack or pre-curry starter. The recipe makes 15-20.

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VeganVegetarian
  • Makes15
  • CourseStarter
  • Prepare15 mins
  • Cook10 mins
  • Total time25 mins

Ingredients

  • 200g cauliflower, cut into 2cm florets
  • ½ bunch salad onions
  • 1 large green pepper, deseeded and diced
  • 5 tbsp Geeta’s Premium Mango & Ginger Chutney
  • 1 tsp Bart Black Mustard Seeds
  • ½ lime, juice
  • 170g pack Bang! Curry Pakoras
  • 150ml vegetable oil

Method

  1. Cook the cauliflower in boiling water for 2 minutes, until slightly softened, then drain. Thinly slice the salad onions, and add all but 3 tbsp of the green tops to a bowl. Drain the cauliflower well and add to the bowl with the green pepper. Add 1 tbsp chutney and stir well to coat.

  2. Lightly toast the mustard seeds in a small pan until they pop. Tip into a small serving bowl. Stir in the remaining chutney, the lime juice and 1 tbsp salad onion greens to make a dip.

  3. Sift the flour and spices from the pakora kit into a bowl. Add 150ml cold water, then whisk to a smooth batter and stir in the cauliflower mixture.

  4. Heat 0.5cm depth oil in a frying pan. To check it’s hot enough, spoon in a drop of batter. If it sizzles, it’s ready. Add dessert spoons of the mixture, spacing them apart. Cook in batches, for 2-3 minutes each, until golden, turning once. Remove with a slotted spoon and drain on kitchen paper. Serve scattered with the remaining onion tops and the dip alongside.

Nutritional

Typical values per Per pakora when made using specific products in recipe

Energy

296kJ/ 71kcals

Fat

4.8g

Saturated Fat

0.4g

Carbohydrates

6.2g

Sugars

5.5g

Fibre

0.6g

Protein

0.5g

Salt

0.2g

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