Ingredients

• vegetable oil
• for deep frying
• 2 tbsp chopped fresh chives
• 1 tbsp cumin seeds
• 1 tbsp ground turmeric
• 250g/9oz self-raising flour
• 300ml/10fl oz sparkling water
• 1 cauliflower
• cut into florets
• blanched and drained
• salt
• for sprinkling

Directions

• Place the vegetable oil into a deep
• heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Place the chives
• cumin seeds
• turmeric and flour into a bowl and mix well. Gradually whisk in enough sparkling water to make a smooth batter the consistency of double cream.
• Dip the cauliflower florets into the batter to coat completely
• shaking off any excess.
• Carefully place the cauliflower into the hot oil. Deep fry for about 4-5 minutes
• or until lightly golden-brown. Remove from the oil using a slotted spoon and drain on kitchen paper.
• To serve
• place onto a serving plate and sprinkle with salt.