Cauliflower and butternut pakoras from Ottolenghi Comfort (page 72) by Yotam Ottolenghi and Helen Goh and Tara Wigley and Verena Lochmuller

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tamarind sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute carrots, sweet potatoes, parsnips, beetroots, or courgettes for butternut squash and broccoli for cauliflower.

  • debbates on February 03, 2026

    You can do a veg drawer clean out with these. And they’re delicious.

  • sarahj22 on September 15, 2024

    My friend made these as part of an Ottolenghi spread and they were incredible - probably the nicest homemade pakora I've ever tried. Beautifully crispy but with a light texture and lovely delicate flavour. She didn't make the sauce but there were enough spicy/yogurty sauces on the table for it not to matter (but I'm sure if I was making these as the central dish the sauce would be worth making as k.a.g suggests). I'm excited to try making these myself.

  • k.a.g on September 09, 2024

    Absolutely delicious! I used Fioreglut gluten free flour and they held together fine and were lovely and crispy. Don't skip the tamarind sauce.

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