Cauliflower & Chickpea Pakoras With Mango Yoghurt

6
Servings
15m
Prep Time
5m
Cook Time
20m
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
OK

Nutritional

  • 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.

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