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Cauliflower pakoras with kachumber and coriander & lime raita

Method

  • Heat 2 tbsp oil with the mustard and cumin seeds and chilli in a pan until crackling, stirring now and again. 
  • Then toss the radishes and cucumber with the spiced oil, the juice of 1-1½ limes and a pinch of salt. Taste for seasoning and set aside. 
  • To make the raita, combine the yoghurt and coriander with a good squeeze of lime juice and the cayenne. Also set aside. 
  • In another bowl, continually whisk the water and beer with a pinch of salt, the turmeric, ground cumin and chilli flakes, adding enough flour, little by little, to form a light batter. 
  • Then add the cauliflower and gently toss to coat well with the batter.
  • Preheat oil for deep frying to about 180°C in a fryer or large heavy-bottomed pot. Then carefully fry the cauliflower until golden brown, keeping separate. Drain well on kitchen paper towels.
  • Mound the salad on a large plate and top with the pakoras and a sprinkling of raita. Serve extra raita in a small bowl on the side.
  • Great as a snack or a side dish as part of an Indian banquet.

Ingredients

  • vegetable oil
  • ½ tspn mustard seeds
  • ½ tspn cumin seeds
  • 1 small red chilli, sliced
  • 1 bunch small red radishes, trimmed & quartered
  • 1 small continental (telegraph) cucumber, sliced & then halved
  • 2 limes
  • sea salt
  • 1 cup plain thick yoghurt
  • 1 heaped tbsp chopped fresh coriander
  • 1-2 good pinches of cayenne
  • ½ cup cold water
  • 1 cup Coopers Ale
  • ½ tspn turmeric
  • 1 tspn ground cumin
  • ½ tspn chilli flakes
  • self-raising flour
  • 1 cauliflower, cut into small florets

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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