Cauliflower Pakoras with Mint and Lime

Ingredients

• 200 g chickpea flour
• 0.5 tsp cumin (ground)
• 0.5 tsp coriander (ground)
• 0.5 tsp turmeric powder
• 0.5 tsp chili powder
• 1 tsp salt
• 1 l vegetable oil (for frying)
• 1 kg Cauliflower
• 1 lime (for serving)
• fresh mint (for garnish)

Instructions

1. 1.

   Add the chickpea flour to a bowl. Season with cumin, coriander, turmeric, chili and salt. While stirring, gradually pour in about 250 ml cold water until a smooth batter forms.

2. 2.

   The batter should be relatively thick so that the vegetables can coat well.

3. 3.

   Heat oil for frying in a pot. When bubbles rise from a spoon held in the hot fat, it is ready.

4. 4.

   Wash, trim and cut the cauliflower into florets. Dip portions into the batter and fry in the hot oil until golden brown, turning occasionally. Once crisp, lift with a slotted spoon and drain on paper towels.

5. 5.

   Serve still hot or warm, garnished with lime wedges and mint leaves. Pair with a fresh‑cheese or yogurt dip.