1 cup of chickpea flour (besan flour)
½ cup of water
½ tsp baking powder
¼ tsp turmeric
1 tsp toasted cumin seeds
Handful of roughly chopped coriander
½ tsp salt
Chilli flakes or ground chilli to your taste
½ small cauliflower cut into florets
Oil for frying
Cook the cauliflower for 2 minutes in boiling water then drain well. Stir the first 8 ingredients together in a mixing bowl to make a thick batter and then add the cooked drained cauliflower. Heat oil (oil needs to be about 3 cm deep) into a deep heavy based frying pan. When it is hot but not smoking carefully drop the batter-coated florets into the pan and fry until golden. Don’t overcrowd the pan or the oil will cool down too much. Drain on paper before serving. Serve with chutney and/or yoghurt.
*If you don’t wish to fry the cauliflower pieces they can be roasted, after being coated in the batter, on an oiled tray in a 180 C oven for about ½ and hour or until golden. Turn over a couple of times while roasting.
Most of the tomatoes never make it out of the box... they were so delicious!
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