Broccoli Pakoras Recipe - Serves 4

Broccoli Pakoras Recipe


Ingredients

1 cup (125g or 4 oz) chickpea flour
1 tablespoon (15ml) cornflour
1/2 teaspoon (2.5ml) chilli powder
1 teaspoon (5ml) ground cumin
1/4 teaspoon (1ml) ground turmeric
1/8 teaspoon (0.5ml) asafoetida
1/2 teaspoon (2.5ml) salt
1 teaspoon (5ml) ginger and garlic paste
1/2 cup (125ml or 4 fl oz) cold water
350g (12 oz) cauliflower florets, coarsely chopped so that no floret is bigger than 19mm (3/4 inch)
Vegetable oil for deep frying


Method

Sift the chickpea flour into a large mixing bowl
Add the cornflour, chilli powder, ground cumin, ground turmeric, asafoetida and salt and mix well
Add the ginger and garlic paste
Add the cold water a little at a time (start with 1/4 cup), mixing as you add the water, until you have a smooth batter (like a pancake batter)
Add the cauliflower florets and mix well so that the florets are well covered with the batter
Preheat the oven to 150C (300F)
Heat the vegetable oil in a medium to large heavy-bottomed saucepan over a medium heat
Scoop 3-4 tablespoons of the coated florets into the vegetable oil and fry each tablespoon separately (do not combine the tablespoons) until the cooked pakoras are crisp and golden with the cauliflower properly cooked (4-8 minutes)
Remove the cooked pakoras from the oil, put onto a paper towel, dab to remove the excess oil and put onto a baking tray in the oven so that the pakoras keep warm
Repeat the cooking process until all of the pakoras are cooked
Serve hot


Recipe submitted by Alaka Thampi on 10 March 2017