Ingredients

Preparation

1. Make a thick batter out of the bessan, water, turmeric, chili powder and salt. Leave to settle for at least an hour.
2. Break the cauliflower into small flowerlets, dip in the batter and deep fry until the batter solidifies. Remove and place on a plate and allow to cool.
3. Separate the cauliflower from the small bits of batter which will have appeared, and fry again for about 5 minutes until the batter browns a little and the cauliflower is cooked but not soft.