Cauliflower and beetroot pakora with mint and apple chutney
Cauliflower and beetroot pakora
Pakoras
½ medium head of cauliflower
1 medium potato, scrubbed
1 medium beetroot, peeled and coarsely grated
2 onions, peeled and finely sliced
25g finely grated ginger
2 cloves garlic, minced
1 teaspoon garam masala spice
1 green chilli, finely chopped ( optional)
1 teaspoon tandoori spice
1 teaspoon turmeric
1 teaspoon salt
1 egg
200g gram flour
Oil for cooking
Shred the cauliflower into small florets. Shred the leaves and place both in a bowl.
Finely dice the potato and place in with the cauliflower, onions, beetroot, ginger, garlic, chilli, spices and salt. Mix well and leave for half an hour, tossing every now and then.
Add the egg and gram flour and mix to a batter.
Allow to rest for 15 minutes.
If you have a deep fryer heat the oil to 180oc.
If not heat a thumb nail depth of oil in a high sided saucepan or wok.
Drop a small bit of the batter into the fat and if it sizzles gently its ready.
Drop tablespoon sized balls into the oil and cook, turning occasionally until crisp and cooked through – about 3 minutes. Don’t overcrowd the pan.
Drain on kitchen paper and keep warm in the oven until all are ready.
Mint and apple chutney
2 red eating apples
2 teaspoons cider vinegar
Handful mint leaves
2 tablespoons coriander leaves
200ml Greek yoghurt
Salt and pepper to taste
Peel, core and finely chop the apples and toss in the vinegar.
Finely chop the mint and coriander leaves and add to the apples with the yoghurt. Check seasoning.
