Crispy Cauliflower Pakoras

Updated at: Thu, 17 Aug 2023 02:53:57 GMT

Step 1

Peel and dice the onion. Peel and mince the garlic and ginger. Chop broccoli florets and cauliflower florets into bite-size pieces. Thinly slice the mini sweet peppers. Add white vinegar, turbinado sugar, and a pinch of salt to a medium bowl and whisk until sugar dissolves. Add sliced mini sweet peppers and toss to combine.

Step 2

Rinse and sort the red lentils. Heat 1 tbsp vegetable oil in a small saucepan over medium heat. Add diced onion, just half the minced garlic, minced ginger, and a pinch of salt. Cook, stirring frequently, until onion softens, 3 to 4 minutes. TIP: To “sort” means to look for and discard any naturally occurring debris or stones.

Step 3

Add curry powder to the small saucepan, stir, and cook until fragrant, about 1 minute. Add red lentils, coconut milk, and ¾ cup water. Bring to a boil, cover, reduce heat to low, and cook until lentils are tender and water is absorbed, 12 to 15 minutes.

Step 4

Add remaining minced garlic, garbanzo bean flour, garam masala, ½ cup cold water, and ¼ tsp salt to a large bowl and whisk the pakora batter.

Step 5

Heat ½ cup vegetable oil in a medium skillet over medium-high heat. Add chopped broccoli florets and chopped cauliflower florets to the pakora batter and toss to coat. Once the oil in the skillet is hot, gently place coated vegetables in the skillet. Cook until lightly browned, 2 to 3 minutes per side. Transfer to a paper towel-lined plate and sprinkle with salt. TIP: Work in batches to avoid overcrowding.

Step 6

Divide the red lentil dal between bowls and top with crispy cauliflower pakoras and pickled mini sweet peppers. Drizzle with cilantro chutney. Tuck in!

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