ingredients
1 1/4 pound cauliflower
1/2 cup besan flour
2 teaspoons ground cumin
1 teaspoon ground cilantro
1 teaspoon ground turmeric
pinch of cayenne pepper
1 egg, lightly beaten
1 egg yolk
oil, for deep-frying
method
1. Cut the cauliflower into bite-sized florets. Sift the flour and spices into a bowl, then stir in 1/2 teaspoon salt and make a well in the centre.
2. Combine 1/4 cup water with the egg and egg yolk and gradually pour into the well, whisking to make a smooth lump-free batter. Cover and leave for 30 minutes.
3. Fill a deep heavy-based pan one third full of oil and heat to 180°C (350°F), or until a cube of bread dropped into the oil browns in 15 seconds.
4. Holding the florets by the stem, dip into the batter, draining the excess back into the bowl. Deep-fry in batches for 3 — 4 minutes, or until puffed and brown. Drain, season and serve hot.
