Instructions: Make a thick batter of all the batter ingredients and water as needed.

Heat the oil in a deep kadai or wok until it smokes.

Dip each floret into the batter and gently add to the hot oil.

Reduce the heat to allow the cauliflower to cook through.

Fry until golden then drain on absorbent paper.

Fry 23 bhajias at a time regulating the heat to ensure even cooking.

Serve hot with coriander chutney and tomato ketchup.

This recipe is far a popular snack bhajia. Although onion bhajias are the most common (es onion bhaji) you can use any firm vegetable.

Serves 4

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