These little dudes do really well served alongside a curry or as a nice communal starter. Make sure you’ve got some mango chutney and lime pickle at the ready for dunking!
- 1 clove garlic crushed
- 1 inch piece of ginger peeled and grated finely
- 1 tsp chilli powder
- 1/2 tsp garam masala
- 1/4 tsp turmeric powder
- 1/4 tsp asafoetida
- 130 g chickpea/gram flour
- 1 tbsp rice flour
- 1/4 tsp fennel seeds
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 head of romanesco cauliflower cut into medium florets
- vegetable oil for frying
Fry the Romanesco
Place a medium, high-sided saucepan over a medium/low heat and fill with a good few cm of oil.
Drop the romanesco into the batter and mix gently to ensure all the cauliflower is completely coated.
Test the oil temperature by dropping a 1/4 tsp batter into the pan. It should bubble and bob to the surface, browning slowly. If the oil is ready, pick up around 3-4 florets of romanseco using a fork and carefully place them into the oil and fry for around a minute or until nicely browned. Using a slotted spoon or a spider, ensure the pakora are flipped during their cooking so they are brown all over.
Remove the pakora from the pan and place onto a few layers of kitchen paper to drain. Place another batch of 4 florets into the pan and fry. Repeat until all the florets are cooked.
Serve alongside a curry or with a selection of indian chutneys