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Dinner with Rukmini
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Cauliflower, Onion and Bread Pakoras
Introduction from Rukmini Iyer
You can make pretty much anything into a pakora – potatoes, aubergines, prawns – but I was intrigued when my mum told me about bread pakoras. Use something fairly robust, like sourdough, which retains a lovely texture inside the crisp shell. If entertaining, you can make up the batter and prepped veg in advance, then dip and fry like a pro with your first round of drinks. Serve as soon as they come out of the pan, with coriander chutney or yogurt alongside. Sriracha is also a good call.
Ingredients
Essential kit
You will need: a large, slotted metal spoon.
Method
Tip the flours, salt, chilli powder and asafoetida into a large bowl and stir to combine. Pop the bowl on a damp tea towel (so the bowl stays put) then gradually whisk in the water until you have a smooth batter, about the texture of double cream. Set aside.
Bring a pan of water to the boil and blanch the cauliflower florets for 1 minute before draining well and rinsing in cold water. Give them a really good shake to dry off.
When you’re ready to fry, heat the oil in a large saucepan over a medium heat, filling it no more than half full. Make sure the handle is tucked in so you can’t accidentally knock against it. Once the oil has reached 180°C, or a cube of bread dropped in sizzles and starts to turn golden, you’re ready to fry.
Tip the cauliflower into the bowl of batter, give it a stir, then use a spoon to carefully transfer 7–8 pieces of cauliflower into the pan of hot oil (drain each piece of any excess batter against the side of the bowl as you go). Fry over a medium heat for 3–4 minutes until golden brown and crisp – you’ll know it’s done as the oil will stop bubbling so fiercely.
Use a large, slotted metal spoon to transfer the pakoras to a plate lined with kitchen paper. Scatter with sea salt, encourage people around you to tuck in, and continue as above to dip and fry the remaining cauliflower, then the bread, then the onion to use up the last of the batter.
Preview
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From the book
India Express: Simple and Delicious Recipes for Every Day
75 recipes inspired by the vibrant flavours of South India and Bengal
Speedy and fuss-free recipes for maximum flavour in return for minimum effort
Trademark traybakes, as well as stir-fries, snacks, weeknight curries, and simple desserts
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