Recipe Inspiration

Ingredients...

1 large Cauliflower – coarsely chopped

500g Gram flour

100g Rice flour

550ml Cold water

10g Each fennel, cumin and coriander seeds - Lightly toasted gently crushed in a pestle and mortar to break down (don’t take to a powder – leave a little texture)

10g Black onion seeds

1 Bag baby spinach - shredded

1 Bunch coriander – roughly chopped

50g Essential Cuisine Indian Inspired Keralan Style seasoning

15g Salt

Method...

1. Make a batter with the gram flour, rice flour, salt and water. This should be of a fairly thick, pouring consistency.

2. Add the Indian Inspired Keralan Style Seasoning, coarsely ground spices, Nigella seeds and vegetables to the batter. Allow to rest for 30 minutes.

3. Heat the oil in a deep fat fryer to 180°c while the pakora batter is resting.

4. Spoon table tennis ball sized portions of pakora into the hot oil. Take care not to overcrowd the fryer as doing so will cause the oil temperature to drop and the pakoras to come out soggy. 

Chef's Tip: These are best served straight away but can be reheated in a medium oven for ten minutes.

Optional: Use our Pakora Sauce recipe for a dipping sauce.