Vegetarian Cauliflower Pakora
These crispy Indian-inspired pakoras are made using the Cauliflower crown, stems and leaves to make a perfect vegetarian snack. Carbonated water helps to create the perfect crunch when used in the batter. Creamy herbed yogurt dip offers a refreshing balance to these flavourful bite-sized delights and is a great way to use up fresh herbs that are past their prime.
What you need
How to prepare
Transfer crispy cauliflower pakoras onto serving platter with herbed yogurt.
In a medium bowl, stir flour, cornstarch, garam masala, paprika, cumin, 1 tbsp salt and black pepper. Whisk in Original Carbonated Perrier until a batter forms. Do not over mix batter.
Toss cauliflower florets into batter until well coated.
In large high-sided skillet set over medium heat, add 6 -inches of oil. Working in batches, deep fry cauliflower florets for 3 to 5 minutes or until florets are golden and crispy. Transfer to a paper towel-lined plate or baking sheet. Repeat with remaining cauliflower and batter.
In a small bowl, combine yogurt, mint, cilantro, lemon juice, cumin, honey, salt and black pepper
Make it Vegan
For a vegan alternative, use dairy-free yogurt, if desired.
Look for heads of cauliflower in the “imperfect” aisle of the produce section. They may not look the freshest but are perfect for making this recipe and reducing grocery store food waste.
Spice it up!
For additional heat, add 1 minced red chili to yogurt dipping sauce.