Tony’s Cauliflower and Ginger Pakoras with Sweet Red Pepper and Coconut Chutney

Ingredients

• ½ small cauliflower, broken into small florets

• 1 large red onion, peeled and sliced

• 1 carrot, peeled and cut into 5cm matchsticks

• ½ red pepper, sliced into 5cm matchsticks

• 1 tbsp chopped coriander

• 1½ tsp garam masala

• ¼ tsp chilli powder

• 1 tsp salt

• 200g gram flour

• vegetable oil, for frying

• Sweet Red Pepper and Coconut Chutney (see page 238), to serve

Instructions

1. Place all the prepared vegetables in a large bowl. Add the chopper coriander, spices and salt and mix well. Leave for 5 minutes.

2. Add the gram flower to the bowl and mix well, then add 3 or 4 teaspoons of water and mix it well. You are aiming for a batter that holds the veg together. The veg should still be visible and the batter

   shouldn't be too wet otherwise the pakoras will not be crispy when cooked.

3. Heat 5cm of vegetable oil in a shallow pan. Test it is hot enough by throwing in a cube of bread - it should brown in about 1 minute.

4. When the oil is hot, spoon in tablespoons of the mixture until you have about five in the pan. Press down a little with the back of a spoon to flatten them slightly (they should be roughly 4cm wide) and cook on each side till golden and crispy.

5. Remove from the pan with a slotted spoon, drain on kitchen paper and keep warm while you cook the remainder of the pakoras. Serve warm with the chutney.

Enjoy!! And make sure to tag @McTSingh in photos of your pakoras on social media! 📷