¼ head cauliflower or broccoli, finely chopped or grated
1 Tbsp fresh ginger, minced
2 Tbsp cilantro leaves, roughly chopped
oil for frying
1For the yogurt sauce, add all ingredients into a blender. Blend on high for about 1 minute. Taste and add salt as needed. Refrigerate until ready to serve.
2To prepare the pakora, sift the chickpea flour, turmeric, cumin, coriander, fenugreek, cayenne, and salt into a large mixing bowl. Wisk in the water and mix well – this will be a very thick batter at this point
3In a separate mixing bowl, combine your vegetables and season with a pinch of salt.
4Fold in the herbs and vegetables into the chickpea batter using a spatula, mixing well to combine. The batter will start to thin as the vegetables drop their water. Let rest for 30 minutes before cooking, or you may also prepare the batter the day before cooking.
5Ready a pan to shallow fry. Using two spoons or a cookie-dough scoop, form batter into golf ball-sized portions and fry until golden on all sides. Remove from oil and let drain on paper towels.
6Arrange pakora on your favorite platter and serve yogurt sauce alongside for dipping. Enjoy
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