The weather is really starting to change and we're getting to the end of the cool weather vegies, our last couple of cauliflowers are ready to eat and I wanted to pick them before the slugs took over!
A Zucchini Curry was on the menu for our Monday vegie meal, I thought Cauliflower Pakoras would be a good accompaniment and a good use for the Cauliflowers, they're always popular and so easy. I chopped the Cauliflower into florets and cooked them in boiling water until they were almost tender.
I then added a cup of Besan Flour (Chickpea Flour), to a large bowl, stirred in three quarters of a cup of water, about a teaspoon of Cumin seeds, lightly crushed in a mortar & pestle and half a teaspoon of salt.
I added the drained Cauliflower to this batter and mixed until it was well coated.
I fried the florets in Canola Oil until they were golden brown and served them with coriander leaves, the curry, rice and some yoghurt and mint raita.