Cauliflower Pakoras with Mint Chutney
Cauliflower Pakoras with Mint Chutney, with measured ingredients and a clear cooking method. Serve with Lager for a relaxed ProjectBeer table.
appetizer · Serves 4
Cauliflower Pakoras with Mint Chutney
Bring cauliflower pakoras with mint chutney to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 4. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Lager when the food is ready.
Ingredients
Serves 4
400 g cauliflower, small florets
120 g gram flour
1 tsp ground cumin
1/2 tsp turmeric
1/2 tsp salt
150 ml water
600 ml vegetable oil for frying
30 g mint
100 g plain yoghurt
1 lime
Instructions
Steam cauliflower for 3 minutes, drain and pat dry. Blend mint, yoghurt and lime juice into chutney and chill.
Whisk gram flour, cumin, turmeric, salt and water into a batter thick enough to coat a spoon.
Heat oil in a deep heavy pan to 175°C, never filling it more than halfway. Dip florets in batter and fry in small batches for 4–5 minutes.
Drain when golden and tender. Restore oil temperature between batches and serve hot with chilled chutney.
Serving Suggestions
Serve as a starter or part of a sharing spread, using the temperature and accompaniments in the method. Set out small plates and let guests help themselves.
Pairing Tips
Start with Lager. A fresh, clean lager brings cooling contrast and refreshing carbonation. Choose moderate bitterness alongside chilli and spices. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.