Vegan Cauliflower Pakora with Raspberry-apple Chutney
Makes: 6-8 servings
Ingredients:
For the Chutney
1 green apple, cut into quarters, seeds removed
1 cup raspberries
1 tablespoon fresh ginger
1 tablespoon fresh garlic
¼ cup lime juice
½ bunch cilantro
2 tablespoon fresh mint
1 jalapeno
2 teaspoon salt
¼ cup white vinegar
In blender, blend all ingredients together until smooth.
For the Cauliflower
1 cup cauliflower florets, cut into bite sized pieces
¼ cup chickpea flour, also called, besan, gram flour, or garbanzo flour
¼ teaspoon salt
¼ teaspoon turmeric
1 teaspoon fresh minced garlic
1 teaspoon fresh grated ginger
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ajwain or bishops seed (optional)
2 teaspoon water (more if needed)
2 teaspoon lemon juice
3-4 cup vegetable or avocado oil
Directions:
Heat oil in large sauce pan to 350-360 degrees, or until a drop of water makes a guttural chirp when dropped into oil.
In a large bowl, mix all ingredients to create a batter much like pancake batter. Place cauliflower into batter and toss to coat evenly. In small batches, place battered cauliflower into oil, and fry until golden brown. Drain on paper towels. Serve with chutney on the side for dipping.