Name: Cauliflower bhajis
Total time: 1 h 10 min
Yield: Serves 4-6 as a snack
Cuisine: Indian
Ingredients: 1 cauliflower broken into small florets, stem chopped and small leaves cut into pieces; 200g gram flour; 25g plain flour; 1 tsp ground turmeric; 1 tsp ground cumin; 1 tsp black mustard seeds; 1 tsp mild chilli powder; 150-200ml sparkling water; 1 onion thinly sliced; 150g greek yogurt; 1 lime zested and juiced; a handful coriander chopped; vegetable oil for deep-frying

A plate of cauliflower bhajis with dip on the side

1 cauliflower
broken into small florets, stem chopped and small leaves cut into pieces
200g gram flour
25g plain flour
1 tsp ground turmeric
1 tsp ground cumin
1 tsp black mustard seeds
1 tsp mild chilli powder
150-200ml sparkling water
1 onion
thinly sliced
150g greek yogurt
1 lime
zested and juiced
a handful coriander
chopped
vegetable oil
for deep-frying

Method

step 1
Bring a pan of lightly salted water to the boil and simmer the cauliflower pieces for 1-2 minutes until just softening. Drain really well and leave to cool completely.
step 2
Put the flours and spices in a bowl along with a big pinch of salt, then gradually whisk in the sparkling water until it forms a stiff batter. Gently fold in the onion and cooled cauliflower pieces until they’re completely coated in batter.
step 3
Put the yogurt, lime zest and juice, and coriander in a blender with plenty of seasoning and whizz until smooth and combined.
step 4
Fill a pan no more than a third full with oil and heat to 180C or until a cube of bread browns in 30 seconds. Line a plate with kitchen paper and set it by the hob.
step 5
Use a dessert spoon to carefully drop spoonfuls of the batter into the hot oil, frying for 3-4 minutes, in batches, until really crisp. Use a slotted spoon to scoop out onto the prepared plate and sprinkle lightly with sea salt. Repeat with the remaining batter. Serve with the yogurt for dipping.