Cauliflower Pakoras with Tamarind Date Chutney
Serves 2
Chickpea batter ingredients:
1 cup besan flour
1 1/2 tbsp rice flour
1/8 tsp asafoetida
1/4 tsp baking soda
1/4 to 1/2 tsp cayenne pepper
1/4 tsp ajwain (carom) seeds
3/4 tsp salt
1 tsp curry powder
1/4 tsp turmeric
3/4 cup plus 2 tbs of water
Preparation:
1. Whisk together all the dry ingredients and spices.
2. Add 3/4 cup of water and mix well. Add more water if needed to make a thick smooth batter (like honey consistency).
3. Wash and cut cauliflower in florets (about 3 cups of cauliflower). Dip cauliflower florets in the batter and deep fry over medium – high heat until golden on all sides (about 3-5 min).
4. Serve hot with your favourite chutney.
Tamarind Date Chutney
Makes 2/3 cup
Ingredients:
8 medjool dates, pitted and soaked in warm water for 30 min, drained
1/2 cup seedless tamarind (soaked in 1 cup of hot water, break the pulp with a fork to mix then strain the liquid.) Discard the leftover pulp and use the tamarind liquid for the recipe
1/4 tsp fennel seeds
1/4 tsp cumin seeds
1/4 tsp salt
1/4 tsp cayenne pepper
1/4 tsp ground ginger
Generous pinch of Indian black salt
Dash black pepper
Pinch of Asafoetida
1/4 cup powdered jaggery or coconut sugar
Preparation:
1. Transfer dates and tamarind to a blender and blend it until smooth. Set aside.
2. In a small skillet, combine fennel and cumin seeds over medium heat. Dry toast until they change colour, about one min. Use a mortar and pestle to grind the seeds with salt, cayenne, ginger, black salt and asafoetida.
3. Combine spice mixture, sugar, and blended date tamarind mixture in a saucepan over medium heat and bring to a boil.
4. Reduce the heat to low and cook until chutney thickens, about 5-7 min.
5. Taste and adjust seasonings for salt, sweetness and spice if needed.
6. Cool completely before serving.
By Debora Galvin