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Spiced fried cauliflower with yoghurt and mint sauce
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Spiced with cumin seeds, paprika, and turmeric for a taste of the Subcontinent.
Ingredients:
  • 150g (1 cup) plain flour
  • 2 tsp cumin seeds
  • 1 tsp ground turmeric
  • 1.25 gm paprika
  • 250ml (1 cup) chilled water
  • 1.2kg (about 1 head) cauliflower, cut into medium florets
  • Vegetable oil, to fry
  • 260g (1 cup) Greek Style Yoghurt
  • 1 green shallot, ends trimmed, thinly sliced
  • 40.00 ml shredded fresh mint
  • 42.00 gm fresh lemon juice
  • 40.00 gm water
Instructions:
  • In a medium bowl, mix together the yoghurt, shallot, mint, lemon juice, and water. Cover with plastic wrap and chill in the fridge.
  • In a medium bowl, combine the sifted flour with cumin, turmeric, and paprika. In a separate jug, whisk together the water and egg. Slowly pour the water mixture into the flour mixture and whisk until just combined, being careful not to overmix.
  • Pour oil into a large saucepan until it reaches a depth of 4cm. Heat over medium-high heat to 190°C. To check if the oil is ready, drop a cube of bread in; it should turn golden brown in 10 seconds.
  • Coat 6-7 cauliflower florets, one by one, in the batter, ensuring an even coating. Shake off any extra batter. Fry the cauliflower in oil until golden brown, about 2-3 minutes. Transfer to a paper towel-lined tray using a slotted spoon. Repeat in 5 more batches with the rest of the cauliflower and batter, making sure to reheat the oil between batches.
  • Arrange the cauliflower on a platter and drizzle with the refreshing yogurt and mint sauce before serving promptly.

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