Cauliflower Koliwada with Peanut Chutney | CUESA

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Cauliflower Koliwada with Peanut Chutney

Source:

Pujan Sarkar, ROOH

This recipe was demonstrated for CUESA’s Market to Table program on December 8, 2018.

Serves 5

INGREDIENTS

Cauliflower

50 milliletres neutral oil (canola, grapeseed, etc.)
Additional oil for frying
10 grams salt
50 grams chili paste
20 grams chopped garlic
20 grams chopped ginger
5 grams curry leaf
50 grams chopped onion
10 grams ground cumin
10 grams ground coriander
5 grams ground turmeric
5 grams chili powder
500 grams cauliflower (white, Cheddar, purple or otherwise) or Romanesco

Batter

100 grams gram flour
200 grams rice flour
100 grams corn flour
5 grams chili powder
5 grams salt
300 millileters water

Peanut Chutney

500 grams peanuts, raw, skinless
30 millileters neutral oil
100 grams sriracha sauce
100 grams ketchup
10 grams chili powder
15 millileters distilled white vinegar, 
15 grams salt
50 grams sour cream
3 red radishes
Handful micro cilantro

PREPARATION

To prepare the cauliflower: Cut into small florets. Combine the oil, salt, chili paste, garlic, ginger, curry leaf, chopped onion, cumin, coriander, turmeric, and chili powder in a medium bowl and mix well. Add the cauliflower florets and toss together until the cauliflower is evenly coated. Marinate for 3 hours.

To prepare the batter: Mix together the gram flour, rice flour, corn flour, chili powder, and salt in a large bowl. Using a whisk, add the water until it is fully incorporated and completely smooth. Set aside, covered  (so it doesn’t dry out) until you’re ready to fry the cauliflower.

To prepare the peanut chutney: Sauté the peanuts in oil until toasted golden brown, about 4-5 minutes. Combine the ketchup, sriracha sauce, chili powder, vinegar, toasted peanuts, and salt to taste in a small saucepan and cook for about 8-10 minutes over low heat. Process in a blender, adding some hot water if needed, and strain through a mesh strainer.

To cook the cauliflower and serve: Dip the cauliflower in the batter and deep fry at 350°F until golden in color, about 4-5 minutes. Serve the fritters crispy and hot with the peanut chutney, garnishing each piece with sour cream, a slice of radish, and micro cilantro.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »