200g The Pantry Plain Flour
2x tsps Stonemill Ground Cumin
1x tsp Stonemill Ground Coriander
Half a teaspoon of Stonemill Chilli Powder
Half a teaspoon of Stonemill Turmeric
Salt and Black Pepper
1x Large Egg Yolk
Solesta Sunflower Oil
Bilash Mango Chutney and Natural Yogurt to serve.
Divide the cauliflower into florets, cook in some salted boiling water for 2 minutes and then drain and cool.
Meanwhile, combine the flour, cumin, coriander, turmeric and chilli powder together in a bowl.
Mix the egg yolk with the water, then season with some salt and pepper.
Make a well in the middle of the flour mixture and gradually whisk in the egg mix until you have a smooth batter.
Add some oil to a deep saucepan or wok and heat to 170°C.
Dip the cauliflower into the batter then deep fry for about 3 minutes until golden and crisp - keep warm whilst you cook the rest.
Serve alongside some mango chutney and yogurt.