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Caulifower and red onion pakora with Tamarind chutney Recipe

Ingredients for people

  • Cauliflower : 1 whole
  • Red onion(s) : 2 whole
  • Chickpea flour : 150 g
  • Ground cumin : 1 Tsp
  • Dried red chilli(s) : 2 Tsp
  • Curry powder : 1 Tsp
  • White wine vinegar : 60 ml
  • Fine salt : 5 g
  • Baking powder : 1 Tsp

    For the sauce
  • Tamarind paste : 30 g
  • Tomato paste : 20 g
  • Palm sugar : 20 g
  • Water : 50 ml
  • 1for the pakora

    Mix all dry ingredients with the vinegar, add water to a smooth binding consistency.
    peel and slice the red onions into 3 mm slices.
    Slice the cauliflower lengthwise into 3mm slices, break into pieces no bigger than 5 cm.
    Mix the vegetables together.
    In a seperate bowl, mix a handful of vegetables with enough batter to bind, and using the tongs place in the deep fryer, holding together with the tongs until the mix has set.
    Deep fry until golden brown and crispy.

  • 2For the sauce

    Place the tamarind paste, tomato paste, palm sugar and water in a small saucepan and reduce until syrupy. Stir occasionally to break up the lumps.

Chef's tip

«If the batter is stored or left to stand it will thicken, more liquid may need to be added. Vary the vegetables and spices to change the flavour. The vinegar adds balance to the flavour of the gram or chickpea flour. »

Deep fried and spiced vegetable fritters in chickpea flour, also known as bajji in southern states of India.

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  • Preparation  10mins
  • Cooking time  15mins
  • Rest time  0h

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