These are delicious as canapés or as a starter. Once tried, served immediately.

Cauliflower pakoras 

For the cauliflower:

1 large head cauliflower cut into florets

150g gram flour

50g corn flour

1tsp cumin seeds

1tsp turmeric

1 tsp garam masala

1 tsp dried chili flakes

1 tsp salt

Vegetable oil for deep frying

Heat the oil in a deep fat fryer to 170c or in a deep pan until a piece of bread browns in 30 seconds.

Mix the flours, spices and salt together in a large bowl and add the cauliflower florets mixing well to ensure they are covered.

Gently drop the battered florets gently into the oil and fry until golden brown and cooked through.

Drain on some kitchen towel.

We served ours with:

– mango puree: blend 1 mango, pinch of chilli (or more if you wish)

– coconut raita:

500 natural yogurt

2 tablespoons of desiccated coconut

1/2 cucumber, grated

1/2 teaspoon of ground cumin

1⁄2 teaspoon black pepper

1/2 teaspoon salt

1 clove of garlic, zested (very finely grated)

Handful of coriander – chopped

Combine all the above and enjoy!


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