This is a really easy recipe for cauliflower and potato pakoras. They are quick to make and mild to taste, and easy to adapt if you prefer a spicier taste. Pakoras are Indian fritters made with a chickpea (gram) flour batter and they can be made with pretty much any vegetable.
R and Miss R took some convincing to even try these despite both polishing off a plate of aloo gobi (potato and cauliflower curry) the other day. They grudgingly admitted that they liked them and I have a feeling that if I start to make them regularly then I’ll win them over. Baby S however, ate three of them in one go before I remembered he is not yet 10 months old and I should probably stop him eating so much of something that is fried! I discovered one of them under his bottom in the highchair after he’d finished so it wasn’t quite as bad as I’d thought. They’re actually ideal for baby led weaning as they’re really easy to pick up – just be sure to drain them on kitchen paper to soak off some of the oil.
120g potato, peeled and thinly sliced
1 onion, peeled and finely chopped
50g cauliflower, broken into tiny florets
4 tbsp chickpea (gram) flour, sifted
1/2 tsp garam masala
3-4 tbsp water
Salt and chilli powder to taste – optional
Sunflower oil, for cooking
Place the vegetables in a large bowl. In a separate bowl mix together the gram flour and the garam masala then slowly stir in the water until you have a thick batter. Combine with the vegetables.
Heat a shallow layer of oil in a non-stick frying pan. When hot add small spoonfuls of the batter and fry on both sides until golden brown. You can also deep dry these.
Remove from the oil with a slotted spoon and drain on kitchen paper. Serve with a yoghurt dip as a snack or starter, or alongside a curry for your main course.