Name: Okra and cauliflower pakoras
Yield: 1
Cuisine: asian
Ingredients: Vegetable oil, to deep-fry; 300g small okra (see note), trimmed, halved lengthwise; 500g cauliflower, cut into florets; Mint chutney, to serve; Tamarind chutney, to serve; 200g (1 1/3 cups) chickpea flour (see note); 50g (1/3 cup) rice flour; 2.50 gm ground cumin; 0.63 gm bicarbonate of soda; 1/4 tsp ground turmeric; 1/4 tsp chilli powder; 1 1/2 teaspooons ajowan seeds (see note)

Okra and cauliflower pakoras

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Prep Time:

Cook Time:

Try a twist on classic deep-fried favorites with broccoli, baby eggplant, or green beans.

Ingredients:

Vegetable oil, to deep-fry
300g small okra (see note), trimmed, halved lengthwise
500g cauliflower, cut into florets
Mint chutney, to serve
Tamarind chutney, to serve
200g (1 1/3 cups) chickpea flour (see note)
50g (1/3 cup) rice flour
2.50 gm ground cumin
0.63 gm bicarbonate of soda
1/4 tsp ground turmeric
1/4 tsp chilli powder
1 1/2 teaspooons ajowan seeds (see note)

Instructions:

In a food processor, blend all the ingredients, including 1 teaspoon of sea salt and 375ml (1 1/2 cups) cold water, until you get a smooth batter. Transfer the batter to a bowl, cover it, and let it sit at room temperature for 15 minutes or up to 4 hours.
Preheat a deep-fat fryer or a saucepan filled one-third of the way with oil to 180°C. Coat the okra in one third of the batter in a bowl, then coat the cauliflower in the rest of the batter. Fry the vegetables in small batches for 1-2 minutes each until golden brown. Drain on paper towels, season with sea salt, and serve hot with chutneys.

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