- 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.
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