Name: Cauliflower pakoras with pomegranate raita
Total time: 40 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 small head cauliflower cut into small florets; 200g gram flour; 2 tsp garam masala; ½ tsp chilli flakes; chopped to make 2 tbsp coriander; for deep frying sunflower oil; 1 tsp cumin seeds; 150ml natural yoghurt; ½ pomegranate seeds removed

1 small head cauliflower
cut into small florets
200g gram flour
2 tsp garam masala
½ tsp chilli flakes
chopped to make 2 tbsp coriander
for deep frying sunflower oil

POMEGRANATE RAITA

1 tsp cumin seeds
150ml natural yoghurt
½ pomegranate
seeds removed

Method

step 1
Blanch the cauliflower in boiling water for 2 minutes and drain. To make the raita, heat 1 tbsp oil in a small pan. Add the cumin seeds and cook until they start to pop. Take off the heat and stir into the yoghurt. Season, then add the pomegranate seeds.
step 2
Mix together the gram flour, spices and season. Add enough cold water to make a thick batter.
step 3
Fill a deep pan ⅓ full with oil and heat until a cube of bread browns in 30 seconds. Coat the florets in the batter, shake off any excess then fry in batches until puffed, crisp and golden. Serve with the raita.