Indian Cauliflower Dip with Cauliflower Fritters

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For the Fritters

  • ¼ cauliflower cut into florets
  • 50g besan flour
  • 5g curry powder
  • 3g onion powder
  • 100ml water
  • Salt to taste
  • Pinch cumin seeds
  • Oil to fry
For the Dip
  • ¼ cauliflower cut into chunks
  • 1 tsp grated ginger
  • 2 garlic cloves
  • ½ tsp chilli powder
  • 2 tbsp curry powder
  • Lemon juice to taste
  • 1 can chickpeas washed and drained
  • Pomegranate seeds to garnish
  • Coriander leaves to garnish

For the Fritters

Combine all ingredients together except the florets. Heat oil in pan and once hot dip the cauliflower into the batter and fry until golden. Drain on paper towel and sprinkle with salt.

For the Dip

Season the cauliflower with garlic, ginger, chilli, curry powder and salt and place in a hot pan and fry until tender. Add the chickpeas and place in a blender and blend with the lemon juice and a little water until smooth. Spoon onto a flat serving plate and top with a drizzle of garlic yoghurt and top with the cauliflower fritters. Garnish with a few pomegranate seeds, curry leaves and chopped coriander. Serve with grilled naan or roti.