calabrese pakora

This lovely, spicy pakoras are quick and easy to make and work well as a simple starter or lunchtime treat served with Indian chutney.

400 g calabrese, cut into chunky florets about 3-4cm long
150 g gram (chickpea) flour
50 g rice flour
1 tbsp fennel seeds
1 red chilli, seeds removed, finely chopped
1/2 tsp sea salt
1 tsp baking powder
1 tbsp chopped coriander
250 ml cold water
ground nut oil, for deep frying

View the full recipe at The Circus Gardener’s Kitchen →