Ingredients
Part A – Pakora wrap
- 15 g CAP BINTANG Corn Starch
- 30 g all-purpose flour
- 55 g gram flour
- 100 g cauliflower florets
- 20 g chopped coriander
- 1/2 tsp baking powder
- 1/2 tsp chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp cumin powder
- 1 unit green chili
- 100 ml ice water
- 6 g salt
Part B – Tandoori yogurt
- 100 g Greek yogurt
- 5 g chopped garlice
- 15 g tandoori masala
- 1 unit lime zest
To compile
- 1 unit avocado (medium sized)
- 2 pieces tortilla wrap
- 1 unit yellow onion
- small bunch fresh coriander
To frying
- 1 litre vegetable oil
Cooking Method
Part A – Cauliflower pakora
- Preheat the vegetable oil to 150 degrees Celsius.
- In a bowl, mix together all the dry ingredients, chopped coriander and cauliflower florets. Once evenly distributed, add in ice water and stir until a thick batter is formed.
- Use a spoon to spoon the batter into the hot oil. Remove the pakora and let it rest for 10 minutes on a rack then put it back into the pan. Fry until golden brown.
Part B – Tandoori yogurt
- In a bowl, mix together all the ingredients and stir until evenly distributed. Reserve.
Part C – Compilation
- Spread the tortilla wrap, smear a dollop of the yoghurt onto the wrap.
- Line a thin layer of shaved onion, coriander and avocado wedges on the wrap.
- Finally add the fried pakora on top of the shaved vegetable and wrap it up.
- To ease eating, cut the wrap diagonally in half and serve.