400g (14oz) cauliflower florets, cut into 2.5cm (I inch) pieces
200g (7oz) chickpea flour
½ tsp coriander seeds, crushed
½ tsp ground cumin
½ tsp salt
½ tsp turmeric
½ tsp medium-hot chilli powder
pinch of baking powder
vegetable oil for deep-frying

Wash the cauliflower thoroughly in salted cold water. Whisk the chickpea flour and 255ml (9fl oz) cold water with the coriander seeds, cumin, salt, turmeric, chilli powder, and baking powder together until it becomes a fairly smooth, runny paste.

Heat the oil in a fryer or wok to 180C/350F. To check that the oil is at the right temperature, carefully add a small droplet of batter to the oil. If the batter sizzles, the oil is ready. Tip the cauliflower florets into the batter, coat thoroughly then lift out with a slotted spoon and carefully immerse them in the oil. Fry for 3 minutes or until they are golden brown. Remove and drain on kitchen paper. Serve immediately with dhania ki chatni or pudina ki chatni (see page 77 of India with Passion).