- 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
- 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.