Cauliflower pakoras & dip

SERVES 6–8

1 medium cauliflower / about 800g, trimmed

Sunflower oil, for frying

INGREDIENTS

For the batter:

75g corn flour

75g plain flour

½ teaspoon baking powder

2 teaspoons ground cumin

2 teaspoons ground coriander

½ teaspoon ground Curcuma

½  teaspoon cayenne pepper

1 teaspoon fine sea salt

For the dip:

6 heaped tablespoons yoghurt (for the vegan version replace it as you wish)

1 bunch of coriander, chopped

2 tablespoons mango chutney

Sea salt and freshly ground black pepper

1. Cut the cauliflower into small florets, no more than 2cm across in any direction, discarding nearly all the stalk.

2. For the batter, put the flour, baking powder, ground spices and salt into a large bowl. Whisk to combine and get rid of any lumps. Slowly whisk in 175ml cold water, which should give you a smooth batter with a similar consistency to double cream. Add a little more water if necessary – different brands of flour will vary in how much they absorb.

3. Add the cauliflower florets to the batter and turn them, making sure they are all thoroughly coated.

4. Heat about a 1,5 cm depth of oil in a heavy-based pan over medium-high heat. When the oil is hot enough to turn a cube of white bread light golden brown in 30–40 seconds. Place spoonfuls of battered cauliflower – just a few florets per spoonful – into the hot oil. Cook for about 3 minutes, until crisp and golden brown on the base, then turn over and cook for another 3 minutes.

5. Meanwhile, prepare the dip: mix all the ingredients in a small bowl and season it with salt and pepper to perfection.

6. Drain the pakoras on kitchen paper, then serve piping hot with the raita for dipping.