Ingredients

• 1 caulilini or substitute with a similar floret vegetable, cut into 12-18 portions from the stem with florets attached
• Oil for deep frying

Batter

• 120g chickpea flour
• 1/2 tsp baking powder
• 1 tsp Garam masala
• 1/2 tsp ground turmeric
• 1/4 tsp ground chilli
• 3 tbsp coriander, finely chopped
• 1 large red chilli, finely chopped (seeds removed if you like it milder)
• 1 garlic clove, crushed
• 1 cm piece ginger, grated
• Maldon Salt or similar flake salt and freshly ground black pepper
• Water

Method

1. Batter: Place all the dry ingredients in a bowl, briefly mix to distribute. Slowly whisk in the water until you have a thick creamy batter. Cover and place in the refrigerator for at least an hour however best overnight to allow the flavours to develop.
2. To Cook: Heat the oil in a deep-fryer, deep saucepan or wok to 190C or until a cube of bread rises to the top within a few seconds crisp and golden. Remove the batter from the fridge and whisk it until creamy. Coat 3-5 pieces of the caulilini in the batter (dependant on size you don’t want them to be overcrowded). Place them in the oil and deep-fry for around 5 minutes until crisp, golden brown and risen to the top. Remove from oil and place on kitchen paper, keep warm while you cook the remaining pieces.
3. To Serve: Serves pakoras with raita and chutney.