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Cauliflower fritters with spiced yogurt

Name: Cauliflower fritters with spiced yogurt
Yield: Serves 4
Cuisine: Indian recipes
Ingredients: 1 tsp vegetable oil, plus extra for deep-frying; ½ cauliflower, broken into florets; Handful of fresh coriander leaves; 2 tsp yellow mustard seeds; 2-3 fresh curry leaves, finely sliced (see tip); 150ml natural yogurt; For the batter; 25g gram (chickpea) flour; 12g rice flour; ½ tsp fine sea salt; ½ tsp ground turmeric; ½ tsp ground cumin powder; Large pinch of red chilli powder; 5 fresh curry leaves, finely chopped (see tip); 75ml sparkling water

Published: 29 Feb 12
Updated: 18 Mar 24

These cauliflower fritters are an excellent pre-dinner bite, and are fantastic when paired with the spiced yogurt and a mint chutney.

Easy
March 2012

Test kitchen approved

Serves 4
Takes 30 minutes to make, 15 minutes to cook

These cauliflower fritters are an excellent pre-dinner bite, and are fantastic when paired with the spiced yogurt and a mint chutney.

Nutrition: per serving

Calories: 205kcals
Fat: 15.8g (2.4g saturated)
Protein: 7.8g
Carbohydrates: 11.3g (5.2g sugars)
Fibre: 3.1g
Salt: 0.1g

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Ingredients

1 tsp vegetable oil, plus extra for deep-frying
½ cauliflower, broken into florets
Handful of fresh coriander leaves
2 tsp yellow mustard seeds
2-3 fresh curry leaves, finely sliced (see tip)
150ml natural yogurt

For the batter

25g gram (chickpea) flour
12g rice flour
½ tsp fine sea salt
½ tsp ground turmeric
½ tsp ground cumin powder
Large pinch of red chilli powder
5 fresh curry leaves, finely chopped (see tip)
75ml sparkling water

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Method

Make the batter by mixing all the dry ingredients and curry leaves in a small bowl. Make a well in the middle, pour in the water and stir until smooth.
Heat about 10cm of vegetable oil in a deep-fat fryer or deep pan to 180°C or until a cube of bread browns in 30 seconds. Coat the cauliflower florets in the batter, then deep-fry in batches for 2½-3 minutes until golden and cooked through. Drain on kitchen paper and scatter with the coriander leaves.
Heat 1 tsp oil in a small frying pan over a medium heat and add the mustard seeds and curry leaves. Fry for 30 seconds until the seeds start to pop. Remove from the heat and stir into the yogurt. Season. Serve the fritters with the spiced yogurt and mint chutney.