A twist on the curry house classic, these crispy bhajis see cauliflower pieces coated in a spiced batter, deep-fried, then served with a lime and coriander yogurt dip
- 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
- STEP 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.
- STEP 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.
- STEP 3. Put the yogurt, lime zest and juice, and coriander in a blender with plenty of seasoning and whizz until smooth and combined.
- STEP 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.
- STEP 5. Use a dessert spoon to carefully drop spoonful’s 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.