Cauliflower pakoras with pomegranate raita
Almost any vegetable can be used to make pakora, or even paneer, but we love this version with cauliflower. Find gram (chickpea) flour in Indian grocers and larger health food shops
Vegetable raita
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 160ml greek yogurt
- pinch of sugar
- ¼ red onionfinely chopped
- 2 tomatoesfinely chopped
- 1 green bird's-eye chillifinely chopped
- handful of corianderfinely chopped
For the tadka
- 2 tbsp vegetable oil
- 1 tsp mustard seeds
- ½ tsp kashmiri chilli powder
- 5 fresh curry leavesshredded
Nutrition:
- kcal114
- fat9.9g
- saturates3.1g
- carbs3.2g
- sugars2.9g
- fibre0.5g
- protein2.8g
- salt0.1g
Method
step 1
Tip the yogurt into a bowl and add 50ml of water, the sugar, ¼ tsp coarsely ground black pepper and a pinch of salt. Whisk until smooth, then add the onion, tomatoes, chilli and coriander. Stir well and chill until needed.
step 2
Just before serving, make the tadka. Heat the oil in a small frying pan over a medium heat, add the mustard seeds and turn off the heat. Add the chilli powder and curry leaves, and sizzle briefly. Pour the mixture over the raita, stir well and serve.
