I do love a fried pakora, but it is a bit of a faff heating the oil and frying in batches, not to mention the additional calories from frying in oil. These baked pakora are beautifully light and incredibly tasty and are lovely eaten on their own (would be lovely with a little raita) but they are also perfect when served alongside this fresh, colourful coleslaw, and a spicy mango salsa. They were so good that I had to restrain myself from eating the ones that I left for Mr Eatfoodcook! Super simple to prepare, very easy on the pocket and ridiculously tasty - what's not to like?
Serves 4
Ingredients
Cauliflower pakora
1 small cauliflower cut into small florets (approximately 1 inch wide and 1 inch long pieces)
120g chickpea flour
2 tbsp rice flour
1 tsp chilli powder
1/2 tsp garam masala
1/2 tsp turmeric
1 tsp ground cumin
Pinch of baking soda
1/2 tsp salt
2 tbsp vegetable oil
1/2 cup water
Colourful coleslaw
100g red cabbage, finely sliced
1 large carrot, peeled and then grated or peeled into thin strips
1/2 cucumber, deseeded and then peeled into strips
1/2 tsp sea salt
Few good twists of freshly ground black pepper
1/2 tsp sugar
1 tbsp lemon juice
Salsa
3 tbsp mango chutney (or use fresh mango if you want a fresher taste)
1/2 green chilli, finely chopped
1 tsp garlic paste
2 tbsp fresh coriander, chopped
1/4 red onion, finely chopped
2 tbsp lemon juice
Pinch of sea salt
1 tbsp water to loosen, if necessary
Chapattis
1 tsp fresh coriander, chopped, for sprinkling over
Goats cheese (optional)
Directions
Preheat the oven to 220 degrees C.
Cauliflower pakora
Line a tray with tin foil and lightly oil the foil.
Mix all of the other pakora ingredients i a bowl to make a thick paste (needs to be thick enough to 'stick' to the cauliflower).
Dip the cauliflower florets into the paste and then place onto the tray.
Place into the oven for 20-25 minutes until golden brown.
Colourful coleslaw
Place all of the coleslaw ingredients into a bowl.
Mix carefully and leave the flavours to mingle whilst the pakora cooks.
Salsa
Place all of the ingredients into a small bowl and mix well to combine.
Set aside until ready to use.
Warm the chapattis in the oven for 2 minutes.
Remove the pakora when ready and sprinkle with a little sea salt.
To assemble, top each chapatti with some of the colourful coleslaw, then add a few of the cauliflower pakora, drizzle over a tbsp of the mango salsa and then scatter over a few coriander leaves.
Crumble over a little goats cheese, if using.
Serve immediately.
Delicious x
Top tip
You can make great party nibbles by cutting out small circles of chapatti, topping with a little coleslaw, 1 cauliflower pakora and a little of the mango salsa.