Now that I mastered the art of pakoras, I feel like a dirty snack food vendor on the streets of New Delhi! But with cleaner fingernails.
The other night, to accompany a delicious daal, I made cauliflower bhajis with a cool creamy raita to dip them in.
What you’ll need:
- Chickpea flour
- A small head of cauliflower chopped into small pieces
- A red onion, chopped
- Chilli powder, and/or other indian spices
- A bit of salt
- Optional: Green chillies, fresh coriander
- Veg oil for deep frying
For the raita:
- 1 cup of plain yogurt
- Some fresh mint
- Half a cucumber
- Some cumin seeds, toasted and crushed in a mortar and pestle, or some ground cumin powder
- 2 teaspoons of sugar
- 1 teaspoon of salt
- The juice of one lime
What to do:
First, steam or boil the cauliflower pieces for about 3-5 minutes. So they’re softer but still firm. In a large bowl, toss the cauliflower pieces with some chopped onion, add about 3/4 cup of chickpea flour and the spices. Now slowly add water until a thick gloopy batter covers the veg pieces. It should be thick enough to coat the veggies–if you pick up a piece of cauliflower and hold it upside down, the batter shouldn’t drip off easily.
In a good pot, heat oil (at least 2 inches deep) over medium heat until a small drop of batter sizzles and floats to the surface.
Drop spoonfuls of the mixture into the hot oil, about 5 at a time. They should only need about 3-5 minutes to cook through and turn golden brown. Remove and put on a plate lined with paper towel to let the extra oil absorbe.
In a small bowl, combine the yogurt, cumin, salt, sugar and lime juice. Chop the mint and grate the cucumber on a good box grater, add and stir!