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vegetable oil flour ground cumin cayenne pepper ground turmeric cauliflower onions mint parsley plain yogurt cilantro mint chopped buttermilk ground cumin
Viewed: 26 - Published at: 7 years agoIngredients
- vegetable oil for deep-frying
- 1 1/2 cups self rising flour
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 1/2 teaspoon ground turmeric
- 1 bottle beer chilled
- 1 pound cauliflower cut into small florets, blanched
- 2 onions cut into wedges, blanched
- mint
- parsley leaves
- 3/4 cup plain yogurt
- 1/4 cup chopped cilantro
- 2 tablespoons mint chopped
- 1/4 cup buttermilk
- 1/2 teaspoon ground cumin
Method
- Heat oil in large heavy-bottomed saucepan on high heat, until a cube of bread sizzles as soon as it is added.
- Meanwhile, sift flour and spices into a large bowl. Season to taste. Whisk in beer to form a thick batter (there will be some lumps).
- Working in batches, coat cauliflower and onion in batter, allow excess to drain off. Carefully lower into oil and cook for 3-4 mins, until golden. Remove with a slotted spoon and drain on paper towels.
- Deep-fry mint and parsley or cilantro leaves for 30 seconds, until crisp. Remove with a slotted spoon and use as a garnish.
- Meanwhile, for the herb raita, combine all ingredients in a small bowl. Season to taste. Serve with fritters.
