Cauliflower bhajis

1 HOUR 10 MINUTES | SERVES 4!6 AS A SNACK | EASY | V

A twist on the curry house classic.

cauliflower 1, broken into small florets, stem chopped and small leaves cut into pieces

gram flour 200g

plain flour 25g

ground turmeric 1 tsp

ground cumin 1 tsp

black mustard seeds 1 tsp mild chilli powder 1 tsp

sparkling water 150-200ml

onion 1, thinly sliced

greek yogurt 150g

lime 1, zested and juiced

coriander a handful, chopped

vegetable oil for deep-frying

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.

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.

3 Put the yogurt, lime zest and juice, and coriander in a blender with plenty of seasoning and whizz until smooth and combined.

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.

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.

PER SERVING !6" 273 kcals | fat 12.1G saturates 2.5G | carbs 26.9G | sugars 5.1G fibre 5.7G | protein 11.3G | salt 0.1G