Cauliflower Pakoda
Source: Pujan Sarkar, TIYA
Recipe Type: Appetizers and Sides | Seasons: Autumn, Spring, Summer, Winter
Cauliflower Pakoda is one of the most popular dish amongst vegetarians. Cauliflower florets are batter fried, tossed in a mixture of chutneys and garnished with pickled vegetables, sour cream and micro cilantro. In this dish the cauliflower batter is made from gluten free ingredients of rice flour, corn starch and chickpea flour.
This recipe was demonstrated at the Foodwise Classroom on August 10, 2024.
Serves 4
INGREDIENTS
1 head of cauliflower, cut into medium sized florets
1 teaspoon salt
1 tablespoon garlic, chopped
1 tablespoon ginger, chopped
1 teaspoon coriander, chopped
1 teaspoon curry leaf
1 teaspoon roasted cumin powder
1 teaspoon coriander powder
1.5 teaspoon turmeric powder
1 teaspoon yellow chili powder
Oil for deep frying
Suggested garnishes: pickled red radishes, sweet peppers, baby cilantro, and edible flowers
Tomato & Peanut Chutney
1 pound tomato, diced
1 pound peanuts, raw or roasted, unsalted
2 tablespoon oil
4 tablespoon ketchup
4 tablespoon hot Ketchup
1 teaspoon chili powder
1 tablespoon vinegar
1 tablespoon salt
1 tablespoon sesame oil
Batter
8 tablespoon chickpea flour
12 tablespoon rice flour
6 tablespoon corn starch
1 teaspoon carom seed
1 teaspoon salt
1 teaspoon red chili powder
10 ounces water
PREPARATION
- Add salt, garlic chopped, ginger chopped, curry leaf, cumin powder, coriander powder, turmeric powder, yellow chili powder to cauliflower florets. Toss to combine so florets are evenly coated.
- Let marinate for 3 hours in refrigerator.
- In the meantime, make the tomato and peanut chutney. In a medium saucepan, sauté peanuts in oil then add dice tomato when peanuts are fragrant.
- Add both the kinds of ketchup, chili powder, vinegar, and salt
- Cook until reduced down and thickened on low heat (15 minutes). Remove from heat.
- Blend tomato and peanut into a smooth paste. Let cool.
- Finish with sesame oil.
- When ready to fry, mix all batter ingredients to make a smooth batter.
- In a large saucepan, add frying oil and heat until shimmering.
- Dip the marinated cauliflower in the batter and deep fry till crispy golden color (2 min). Let rest for 1 min and then fry once more (2 min).
- Serve crispy hot golden fried cauliflower pakoda, with tomato peanut chutney and sour cream (optional).
- Garnish with slice of red radish and any other pickled veggies, baby cilantro, and edible flowers.
Variation: You can use broccoli, romanesco, or any other cauliflower (cheddar, purple, or green cauliflower) according to seasonal availability. Happy cooking!
