Cauliflower & Chickpea Pakoras With Mango Yoghurt
Recipe: #30583
October 09, 2018
Categories: Side Dishes, Snacks, Eggs, Cauliflower, Appetizers, Indian, Game/Sports Day, Deep Fry, Hot Appetizers, Yogurt, more
"From one of our national supermarkets and monthly free magazine June 2018. Note serving size is based on this being a starter."
Ingredients
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 by Step Method
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
No special items needed.