Cauliflower Pakoras

These have become a staple in the house recently, they are heavenly with a gado gado style peanut sauce, however they can also be eaten with a raita, or alone, just as they are!
1 medium-large cauliflower-trimmed
sunflower oil for frying

150 g gram flour (chickpea flour)
1/2 tsp baking powder
2 tsp ground cummin
2 tsp ground coriander
1/2 tsp ground tumeric
a pinch of chili powder
a pinch of fine sea salt

Cut the cauliflower into small florets.

For the batter, add all the dry ingredients into a large bowl and whisk to combine and remove large lumps.  Slowly whisk in 175ml cold water, which should give you a smooth batter with a similar consistency to double cream.
Add the cauliflwer florets to the batter turning them to ensure they are coated.

Heat about 1 cm depth of oil in a heavy based pan over a medium high heat.  When the oil is hot enough, start cooking the pakoras, a few at a time so you dont over crowd them.  Place spoonfuls of battered cauliflwer into the hot oil.   cook for about 2 mins, until crisp and golden brown on the base, then turn them and cook for another min or 2.
Drain on kitchen paper and serve hot with your choice of dipping sauce!