Cauliflower & Chickpea Pakoras With Mango Yoghurt

Prep Time
Cook Time
Ready In

"From one of our national supermarkets and monthly free magazine June 2018. Note serving size is based on this being a starter."

Original recipe yields 6 servings


  • Serving Size: 1 (266.7 g)
  • Calories 332.2
  • Total Fat - 10.5 g
  • Saturated Fat - 3.5 g
  • Cholesterol - 196 mg
  • Sodium - 640.7 mg
  • Total Carbohydrate - 35.9 g
  • Dietary Fiber - 4.9 g
  • Sugars - 6.5 g
  • Protein - 25.2 g
  • Calcium - 159.5 mg
  • Iron - 3.3 mg
  • Vitamin C - 5.3 mg
  • Thiamin - 0.3 mg

Step 1

Place cauliflower in a colander over a bowl and sprinkle with 1 teaspoon salt and set aside for 10 minutes (this will soften the cauliflower).

Step 2

Line a tray with paper towel.

Step 3

Rinse cauliflower and drain well and then spread on prepared tray.

Step 4

Meanwhile combine flour, spices and 1/2 teaspoon salt in a bowl, make a well in the centre and add the egg and gradually whisk in soda water until smooth; cover and chill for 10 minutes.

Step 5

For mango yoghurt combine yoghurt and chutney in a small bowl and then set aside.

Step 6

Add enough oil to a large, deep saucepan or wok until 8cm deep and heat to 170C over high heat (when oil is ready a cube of bread will turn golden in 20 seconds).

Step 7

Add cauliflower to the batter and stir to coat and then add to the oil in batches, and cook for 4 to 5 minutes, turning, until crisp and golden.

Step 8

Using a slotted spoon transfer to a paper towel lined plate.

Step 9

Serve with mango yoghurt.

Tips & Variations

No special items needed.