Cauliflower Pakora Wrap

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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.