Cauliflower Pakoras with Turmeric Yoghurt

Serves 2-4
Time 20 minutes


½ head cauliflower cut into small florets
1 small onion, chopped roughly
1 cup cabbage, chopped roughly
1 medium carrot, chopped roughly
1 long red chilli
1 tbsp fresh ginger
1 tsp cumin, ground
¼ cup coriander, chopped
1½ cup chickpea flour (besan flour)
2 eggs
Coconut oil for shallow frying

Turmeric Yoghurt
200g natural yoghurt
1 tbsp olive oil
½ tsp turmeric, grated
¼ cup coriander, chopped
squeeze lemon juice


In a food processor pulse the cauliflower, carrots, cabbage, onion, chilli, ginger, cumin, coriander, until smooth. Combine the mixture with the chickpea flour and eggs and mix well. Aim to reach a consistency where the mixture sticks together so you are able to shape it into rounds or patties.

Heat coconut oil in a fry pan and drop spoonful’s of mixture into the pan, fry on each side until golden, remove from pan and drain on paper towel.

To make the yoghurt dressing, mix all of the ingredients in a bowl.

Serve pakora with the turmeric yoghurt.