1 tbsp vegetable oil
1 tsp cumin seeds
1 brown onion, finely chopped
1 green chilli, deseeded, finely chopped
2 garlic cloves, crushed
3cm piece fresh ginger, peeled, finely grated
850g cauliflower, cut into florets
1½ cups self-raising flour
1 tsp sea salt flakes
1 tsp turmeric
1 tsp ground coriander
½ cup coriander leaves, roughly chopped
vegetable oil for deep frying
mango chutney and plain yoghurt, to serve
1. Heat oil in a frying pan over medium heat. Add cumin seeds; cook for 1 minute or until seeds start to pop. Add onion. Cook for 3 minutes. Add chilli, garlic and ginger. Cook for 1 minute. Transfer to a bowl. Set aside to cool.
2. Cook cauliflower in a saucepan of boiling water until tender. Drain; roughly mash. Cool. Combine flour, salt, turmeric and coriander in a bowl. Whisk eggs in a jug with ¼ cup water. Add to flour mixture; whisk until smooth. Add onion mixture, cauliflower and coriander leaves. Mix well.
3. Half fill a frying pan with oil; place over medium heat. Cook 2 tbsp mixture in batches for 2-3 minutes each side or until cooked. Serve with chutney and yoghurt.