Summary

Ingredients

• 1 head cauliflower, (approx. 700 g) cut into florets

For the dough:

• 80 g chickpeas, round
• 30 g rice flour
• 1 teaspoon spice mix, (Garam Masala)
• 0.5 teaspoon ½ turmeric
• 0.5 teaspoon ½ caraway powder
• 0.5 teaspoon ½ coriander
• 0.25 teaspoon ¼ asant
• 0.25 teaspoon ¼ chili powder
• ml water
• Oil, (frying oil)

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Instructions

1. Wash the cauliflower, cut into small florets and drain.
2. Preparation dough:
3. Mix the dry ingredients (rice flour because I think it will make the dough much crispier), add enough water until the dough is similar in consistency to the beer dough.
4. Heat the oil and fry the florets pulled through the dough in it. The dough does not burn as quickly as a beer batter, so the longer baking time means the cauliflower is cooked through.
5. Place on paper towels, then serve.