CAULIFLOWER WING PAKORAS

Golden, Crispy & Full of Bold Flavour

⏱ Prep time: 30 minutes | Cook time: 15 minutes | Total time: 45 minutes

🍽 Serves: 4

👉 INGREDIENTS

400g cauliflower florets

25g plain flour

1 dessertspoon Court Bouillon

60g Pakora Blend (see recipe below)

Approx. 100ml cold water

Vegetable or sunflower oil, for deep frying

METHOD

1. Mix the flour and Court Bouillon together. Toss the cauliflower florets in this seasoned flour.

2. In a separate bowl, whisk the Pakora Blend with cold water to form a thick batter (start with 100ml and adjust as needed).

3. Fold the cauliflower into the batter until evenly coated.

4. Rest for 20 minutes.

5. Heat oil in a deep fat fryer or pan to 170°C (use a thermometer if needed).

6. Using an oiled dessertspoon, drop the coated florets into the oil and fry for 4 minutes. Don't overcrowd the pan.

7. Drain on kitchen paper.

8. Serve hot!

👉 SERVING SUGGESTION

Top with a salsa of chopped tomato, onion and fresh coriander, and finish with lemon zest and sliced chilli.

👩🏻♀️ TOP TIP

Oil your spoon before dropping the batter in – helps it slide right in!

🧯 SAFETY NOTE

Never leave hot oil unattended. Fry in small batches for best results.

✨ PAKORA BLEND – Makes approx. 500g

Perfect for vegetables, chicken, seafood, or whatever's hanging around in your fridge!

👉 INGREDIENTS

400g gram flour

3 tbsp Kashmiri chilli powder

2 tbsp paprika

1 tbsp cornflour

1 tbsp ground coriander

1 tbsp ground cumin

1 tbsp garlic powder or granules

2 tbsp ground ginger

2 tbsp dried curry leaves (crushed)

2 tbsp dried fenugreek leaves

1½ tbsp salt

METHOD

1. Combine all ingredients in a large bowl.

2. Whisk well to mix. Store in an airtight container.