Cauliflower & Chickpea Pakoras With Mango Yoghurt

Step 1: 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).

Step 2: Line a tray with paper towel.

Step 3: Rinse cauliflower and drain well and then spread on prepared tray.

Step 4: 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.

Step 5: For mango yoghurt combine yoghurt and chutney in a small bowl and then set aside.

Step 6: 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).

Step 7: 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.

Step 8: Using a slotted spoon transfer to a paper towel lined plate.

Step 9: Serve with mango yoghurt.