Instructions: Heat the oil in a pan and add the cumin.

When it changes colour add the green chilli turmeric and mango powder Stir a few times and add the cauliflower coriander leaves and salt.

Pour in a little water cover cook until crunchy.

Remove the cover and stir fry to dry up any water.

Take off the heat.

Make a stiff dough with the flour oil salt and water.

Make into halls about the size of a cherry.

Roll out each ball to a thin disc 6cm in diameter.

Place a little of the cauliflower mixture in the middle and fold over one half to meet the other like a half moon.

Pinch shut.

Heat the oil in a deep kadai or wok.

When nearly smoking reduce the heat and deepfry the puffs until pale gold in colour a few at a time.

Serve warm with tamarind chutney.

Can be served as starter.

Serves 4

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