Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Cauliflower, Onion and Bread Pakoras
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.
|gram (chickpea) flour|
|small cauliflower, cut into small florets|
|good stale bread, crusts cut off, cut into cubes|
|onion, fairly thinly sliced|
|sea salt flakes, plus extra to serve|
|mild chilli powder|
|sunflower oil, for deep-frying|
From the book