October 09, 2018
Side Dishes, Snacks, Dairy,
Eggs, Vegetables, Cauliflower, Appetizers, Indian, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Entertaining, Game/Sports Day, Deep Fry, Stove Top, Hot Appetizers, Yogurt more
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"From one of our national supermarkets and monthly free magazine June 2018. Note serving size is based on this being a starter."
Place cauliflower in a colander over a bowl and sprinkle with 1 teaspoon salt and set aside for 10 minutes (this will soften the cauliflower).
Line a tray with paper towel.
Rinse cauliflower and drain well and then spread on prepared tray.
Meanwhile combine flour, spices and 1/2 teaspoon salt in a bowl, make a well in the centre and add the egg and gradually whisk in soda water until smooth; cover and chill for 10 minutes.
For mango yoghurt combine yoghurt and chutney in a small bowl and then set aside.
Add enough oil to a large, deep saucepan or wok until 8cm deep and heat to 170C over high heat (when oil is ready a cube of bread will turn golden in 20 seconds).
Add cauliflower to the batter and stir to coat and then add to the oil in batches, and cook for 4 to 5 minutes, turning, until crisp and golden.
Using a slotted spoon transfer to a paper towel lined plate.
Serve with mango yoghurt.
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