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.
The veg is delicious and the growers at Largo are friendly and knowledgable. It's great to know I'm supporting locally grown food. Can't wait for the next box!
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