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    Cauliflower bhajis with raita

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    Cauliflower bhajis with raita

    • Vegetarian
    • Christmas
    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Makes: about 24

    Ingredients

    100g plain fl our
    2 tsp ground cumin
    2 tsp ground coriander
    ½ tsp turmeric
    2 tsp Bart Nigella Seeds 
    Large pinch cayenne pepper, or to taste
    1 whole plus 1 yolk Waitrose British Blacktail Free Range Eggs, lightly beaten
    150ml chilled sparkling water
    1 medium cauliflower, cut into bitesize florets
    Vegetable oil, for deep frying
    Fresh coriander, to serve

    For the raita:

    1 eating apple, such as Cox or Braeburn
    2 tbsp lemon juice
    ½ x 25g pack fresh mint, leaves only, finely shredded
    200g natural yogurt
    Large pinch cayenne pepper, or to taste

    Method

    1. Place the flour in a large bowl, stir in the spices and ½ tsp salt. Make a well in the centre and whisk in the beaten egg, gradually adding the water to make a thick batter.

    2. Thoroughly coat the cauliflower florets in the batter. Heat a deep, heavy-based pan, one-third full with oil, until a little batter dropped into the oil sizzles and turns golden in 20-30 seconds.

    3. Gently lower the florets into the hot oil, in batches and cook for 3-4 minutes or until puffed and golden. Remove with a slotted spoon and drain on kitchen paper. Keep warm while you cook the rest.

    4. Meanwhile, prepare the raita. Coarsely grate the apple into a bowl with the lemon juice and stir to coat thoroughly. Stir in the mint with the yogurt. Season and sprinkle some cayenne over the top. Serve the bhajis immediately, scattered with coriander leaves, with the raita alongside for dipping.

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