Cauliflower Pakora Fritters using Chickpea Flour

Method

1. Line a baking tray with a few pieces of kitchen paper and set aside.
2. Chop the cauliflower into 1cm/½” cubes and put them in a bowl.
3. Cover with boiling water and leave to stand for 30 minutes.
4. Put the flour, cumin, coriander, turmeric, bicarbonate of soda, pepper and salt into a mixing bowl and stir to combine.
5. Add the cold water and beat to a smooth thick batter.
6. Tip the cauliflower into a colander and drain the water away.
7. Add the cauliflower to the batter and stir so that it is covered in batter.
8. Put some oil in a frying pan over a medium heat.
9. Carefully drop spoonful’s of the cauliflower batter into the pan and cook until the base and sides of the pakora is golden, about 7-10 minutes.
10. Turn the pakora over and cook until the other side is also golden.
11. Transfer the fritters to a dish and cover to keep warm.
12. Repeat with any remaining cauliflower batter.