Cauliflower and Sweetcorn Pakora

We love Indian Food and we were delighted when we came across lots of vegan recipes we could follow so we could still enjoy Indian food. One night we did an Indian night so we choose a starter, main and sides and had a great evening meal. The recipe we are about to share with you was what we did for our starter and it was great. Just as good as anything you’d get in an Indian Restaurant or Takeaway, only better because its suitable for vegans :).

Cauliflower and Sweetcorn Pakora

Serves: 6 (all depending on how much you want each)  | Prep: 15-20 minutes  | Cook: 10-15 minutes | Recipe can be halved for smaller amount, be careful on the spicing though.

Ingredients

  • 3 small tins of sweetcorn (we used green giant)
  • 3 spring onions, finely sliced
  • 1/2 green chilli, finely chopped
  • Oil, for frying
  • 1 cauliflower, cut into very small florets
  • 1 tbsp finely shredded coriander

For the Batter

  • 250 g gram (chickpea) flour
  • 1/2 tsp salt
  • 2 heaped tsp ground cumin
  • 2 heaped tsp ground coriander
  • 1 tsp turmeric
  • 1/3 tsp cayenne pepper
  • 1 tsp baking powder
  • 250 ml cold water

For the Raita

  • 300 ml Plain Soya Yogurt (We use Alpro)
  • 3 tbsp finely ribboned mint

Method

1.) Mix the sweetcorn with the spring onions and chilli and set aside. Heat ½ -1cm  oil in a frying pan.

2.) For the batter, put the flour in a large bowl and give it a whisk to get rid of any lumps, add all the dry ingredients and whisk again to combine. Continue whisking as you add the water.

3.) Divide the batter between two bowls, add the sweetcorn to one bowl and the cauliflower to the other and fold the vegetables into the batter.

4.) When the oil is hot add spoonfuls of the pakora mix, and fry gently for 2-3 minutes on each side. Remove from the oil and drain on kitchen paper.

5.) Make the raita by combining the yoghurt and mint and seasoning with salt and pepper. Serve the pakora sprinkled with coriander and a spoon of raita.

Copyright © Hugh Fearnley-Whittingstall. Recipe from River Cottage Veg Everyday. Slightly adapted to make it suitable for vegans.

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