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Airfry or Traditional Fry Cauliflower Pakoras with Tracklements Indian Mango Chutney Raita


  • Start by mixing all the raita ingredients together, seasoning with salt and pepper to taste. Chill
  • For the batter, put the gram flour, bkaing powder, ground spices and salt into a large bowl. Slowly whisk in 175ml cold water, until you have a smooth batter. Add a little more water if necessary – different brands of flour will vary in how much they absorb, but err on the side of “thicker”.
  • Add the cauliflower florets to the batter making sure they are thoroughly coated all over.
  • Heat about 1cm depth of oil in a heavy-based pan over a medium-high heat. When the oil is hot enough to turn a cube of white bread light golden brown in 30-40 seconds, start cooking the pakoras, a few at a time so you don’t crowd the pan. Place spoonfuls of battered cauliflower – just a few florets per spoonful – into the hot oil. Cook for about 2 minutes, until crisp and golden brown on the base, then turn over and cook for another minute or two.
  • Drain the pakoras on kitchen paper, then serve piping hot with the raita for dipping.

Air fryer version

Preheat the air fryer to 180°C – arrange the coated florets on parchment paper in the air fryer basket.  Air fry for 10-12 mins.  Gently toss them and air fry for a further 2-3 mins until crisp. Serve immediately with the raita for dipping.

Serves: 6

1 large cauliflower (about 800g), trimmed and cut, roughly into 2cm x 2cm florets.


Sunflower or vegetable oil, for frying

For the batter

  • 150g gram flour (chickpea flour), sieved
  • ½ tsp baking powder
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • ½ tsp ground turmeric
  • Generous pinch cayenne pepper
  • ½ tsp fine sea salt

For the mango raita

  • 6 heaped tbsp plain (full-fat) Greek yoghurt
  • A large handful of coriander, chopped (optional)
  • 2 heaped tbsp Tracklements Indian Mango Chutney, mashed (add more to taste).
  • Sea salt and freshly ground black pepper

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