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CAULIFLOWER BHAJIS WITH MANGO AND CORIANDER YOGHURT

A bhaji is an Indian fritter, typically made with onions and loads of spices. I have used cauliflower along with the onion, as it gives the bhajis a slight nuttiness. The sweet, slightly spiced yoghurt is a great accompaniment, too.

Serves: 4 as a starter (makes about 16 bhajis)

Preparation time: 25 minutes

Cooking time: around 50 minutes

25g butter

2 onions, finely sliced

1 cauliflower, grated (a box grater works well)

1 green chilli, deseeded and finely diced

3 tbsp chopped coriander

1 egg

125g chickpea flour

½ tsp baking powder

vegetable oil, for deep-frying

sea salt and freshly ground black pepper

FOR THE SPICE MIX

1 tsp ground turmeric

1 tsp cumin seeds

¼ tsp coriander seeds

¼ tsp black mustard seeds

½ tsp garam masala

FOR THE MANGO AND CORIANDER YOGHURT

2 tbsp mango chutney

1 tbsp finely chopped coriander

½ tsp nigella seeds

1 tsp sriracha sauce (hot chilli sauce)

100g Greek yoghurt

Melt the butter in a medium frying pan over medium-high heat. When hot, add the onions, season with sea salt and cook for about 5 minutes, then reduce the heat to medium and cook for a further 30 minutes, stirring frequently, until the onions are golden and caramelised. Add the grated cauliflower and cook for a further 4 minutes.

To make the spice mix, toast the ingredients in a small dry frying pan over medium heat until fragrant and the mustard seeds begin to pop. Remove from the heat and grind to a powder in a spice grinder or pestle and mortar.

Place the onion and cauliflower mix into a large bowl. Add the spice mix and mix well. Mix in the chilli, coriander and egg. Add the chickpea flour and baking powder and fold gently to just combine. Season with a pinch of salt and pepper.

To make the mango and coriander yoghurt, whisk all of the ingredients together in a bowl and season to taste.

Pour enough vegetable oil into a deep-fat fryer or large, deep saucepan to come up to 6cm and heat it to 160°C. Carefully place spoonfuls of the bhaji mix in the hot oil and fry in batches for 3–4 minutes until deep golden and crisp. Remove with a slotted spoon and transfer to kitchen paper, to soak up any excess oil. Season with sea salt and serve with the yoghurt.