Cauliflower & broccoli 'pakora' with coriander yoghurt

30 MIN


Serving amount:
  • 1 sultanas pack
  • 1 curry powder bag
  • 1 Greek yoghurt tub
  • 1 chickpea flour bag
  • 1 broccoli
  • 1 cauliflower piece
  • 1 lemon
  • 1 spring onion bunch
  • 1 coriander bunch

Allergens: Dairy, onion

Pantry staples: Cooking oil, salt

Specialised equipment: Absortbent paper

Chef's note: Originating in Southern India, pakoras are a very popular street food all over South Asia. They can be made with any mix of vegetables, either whole or grated, and chickpea flour. 


1. Prepare the ingredients

Wash the vegetables. Cut the lemon into wedges. Thinly slice the spring onion. Grate the carrot. Cut the broccoli and cauliflower florets into small even florets. Grate the thick stems of the cauliflower and broccoli. Very finely chop the coriander leaves and stems. 

2. Make the batter

Combine the chickpea flour, curry powder, a pinch of salt and enough water to create a runny batter thick enough to coat the florets. Add the florets and mix well. 

3. Cook the pokoras

Heat about 1cm of cooking oil in a frying pan over medium heat. Cook the pakoras, in batches, for 8 minutes, turning often, or until golden brown all over. Drain on absorbent paper. You may need to add more oil between batches. 

4. Make the coriander yoghurt

Meanwhile, combine the yoghurt with the coriander. Season to taste.

5. Make the salad

Combine the carrot, spring onion, sultanas, grated cauliflower and broccoli stems. Add half of the lemon juice and season to taste.

6. To serve

Serve the pakoras with the salad, yoghurt and remaining lemon wedges.