Something crunchy and super delicious for any snack time.
Ingredients
1 large cauliflower, roughly chopped
salt
100g cornflour
150g rice flour
1 tsp garlic granules
1 tsp ground cumin
1 tsp chilli powder
2 tsp harissa paste
sunflower oil
Method
– Bring a large pan of water to a boil.
– Add the cauliflower and 1 tsp of salt, and cook for 4 minutes.
– In a large bowl, add the cornflour, rice flour, garlic granules, 1 ½ tsp salt, ground cumin, chilli powder, and harissa paste. Mix well.
– Then, add 200ml of water. Mix well until it forms a smooth batter.
– Strain the cauliflower.
– In a large pan, heat up up 500ml of sunflower oil. To check if it is hot enough, add a few drops of batter – it should sizzle straight away.
– Take one piece of cauliflower at a time, dip it in the batter, remove any excess, and drop into the hot oil.
– After 2-3 minutes, carefully flip the cauliflower pieces and cook for another 2-3 minutes.
– Once cooked, remove the cauliflower from the oil and place on some kitchen roll to remove any excess oil.
Serve with a generous pinch of sea salt and chaat masala.