Cauliflower pakoras

Ingredients

150 g

chickpea or gram flour

100 g

plain flour

1 1⁄2 t

baking powder

1 t

cayenne pepper

1⁄2 t

ground turmeric

2 t

ground cumin

100 g

french beans (or other green beans, cut into 1cm pieces)

Cauliflower (medium head roughly chopped (about 400g net weight))

chillies (green)

2 clv

garlic (peeled and crushed)

30 g

ginger (peeled and chopped fine)

30 g

coriander (leaves and stems, chopped)

30 g

spring onions (trimmed and sliced thin)

1 t

coriander seeds (toasted and lightly crushed)

fresh curry leaves ((or 20 dried ones), finely chopped)

400 ml

sunflower oil (for frying)

200 g

Greek yoghurt

1 pn

salt (to taste)

Instructions

In a large bowl, mix the first six ingredients. Make a well in the centre and slowly pour in 350ml cold water, stirring just to combine; the batter can be a bit lumpy. Add all the other ingredients bar the oil and yoghurt, plus a teaspoon and a half of salt. Stir gently to combine and set aside.

Pour oil into a large frying pan to come 1.5cm up the sides and put on medium-high heat. Once hot, scoop in a large spoonful of batter and fry for 90 seconds to two minutes on each side, until golden brown. Remove with a slotted spoon, drain on kitchen paper and keep warm while you cook the rest in batches.

Serve warm with yoghurt.