The Potato and cauliflower pakoras | Rempeyek kacang recipe is a simple but enticing street food snacks eaten throughout Northern India, Pakistan, Afghanistan, and Central Asia. The fiery treats are addictive, and combine spiciness with salt and the sweetness of the vegetables. Accompanied by lemon or lime wedges, their flavor balance is complete.
Serves 4–6
Ingredients:
2 teaspoons coarsely ground coriander seeds
1 teaspoon ground turmeric
1⁄2 teaspoon ground cumin
1⁄2 teaspoon dried red chile flakes
1 1⁄2 cups gram flour (Indian chickpea flour)
2 teaspoons salt
4 large potatoes, scrubbed but unpeeled
1⁄2 head cauliflower, broken into even-sized florets
30 fresh cilantro leaves, roughly chopped
vegetable oil for deep-frying freshly ground black pepper lemon or lime wedges, to serve
Method:
1. Mix together the coriander seeds, turmeric, cumin, and chile flakes in a bowl. Combine the flour and about 7fl oz (200ml) water to form a smooth batter. Season with the 2 teaspoons salt and black pepper. Leave to rest for 20 minutes.
2. Meanwhile, scrub the potatoes, put in a pan, and cover well with cold salted water. Bring to the boil, and simmer for 10–12 minutes.
3. Remove from the heat, drain, and allow the potatoes to cool. Blanch the cauliflower in boiling water for 3 minutes until softened slightly, but still with a bite. Drain and allow to cool.
4. Mix the dried spices with the batter and cilantro. When the potatoes have cooled, peel off the skin and cut the flesh into 1⁄4in (4mm) slices. Heat the oil for deep-frying in a large heavy pan until hot. Dip the potato slices into the batter, coating well on both sides, then deep-fry them in the hot oil in small batches. (Do not crowd the pan otherwise the temperature of the oil will drop too
much.)
5. The pakoras will rise to the surface once they are cooked. Drain on paper towels, and repeat the process with the cauliflower florets. Cook until golden brown. Sprinkle the pakoras with salt, and serve hot with lemon or lime wedges, or perhaps a fresh cilantro or coconut chutney
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| Potato and cauliflower pakoras recipe |
