Line a baking tray with a few pieces of kitchen paper and set aside.
Chop the cauliflower into 1cm/½” cubes and put them in a bowl.
Cover with boiling water and leave to stand for 30 minutes.
Put the flour, cumin, coriander, turmeric, bicarbonate of soda, pepper and salt into a mixing bowl and stir to combine.
Add the cold water and beat to a smooth thick batter.
Tip the cauliflower into a colander and drain the water away.
Add the cauliflower to the batter and stir so that it is covered in batter.
Put some oil in a frying pan over a medium heat.
Carefully drop spoonful’s of the cauliflower batter into the pan and cook until the base and sides of the pakora is golden, about 7-10 minutes.
Turn the pakora over and cook until the other side is also golden.
Transfer the fritters to a dish and cover to keep warm.
Repeat with any remaining cauliflower batter.
Equipment
frying pan, kitchen paper, baking tray and 2 x mixing bowls
Free from Gluten, Egg, Soya, Wheat, Dairy, Nuts
Vegetarian, Vegan, Without crystal sugar
These vegetable fritters are a great snacking food or starter and go well with chutney or tomato sauce. The fritters will re-heat or freeze well making them a convenient tea or supper time dish.