Gunpowder Florets

Name: Gunpowder Florets
Yield: Serves 4 as a sharing starter
Cuisine: Indian
Ingredients: 1 tsp chaat masala; 2 spring onions/scallions, finely sliced; 1 tsp salt; small bunch of fresh coriander/cilantro, leaves and stems finely chopped; 200 g/7 oz broccoli, chopped into small florets; 200 g/7 oz/1¾ cups gram flour/besan; vegetable oil, for deep-frying; ¼ tsp chilli powder; 2.5 cm/1 in piece of fresh ginger, peeled and finely chopped or grated; 2 garlic cloves, finely chopped or grated; 4 eggs, beaten; 2 tsp ground coriander; 2 tsp ground cumin; ½ small cauliflower (about 300 g/10½ oz), chopped into small florets; 2 red chillies, finely sliced; ½ tsp ground turmeric

Preparation info

Serves
4
as a sharing starter

Difficulty
Easy

Appears in

Meat Free Mowgli

By Nisha Katona

Published 2022

About

This recipe comes out with all guns blazing, livening up cauliflower and broccoli florets with my signature spiced batter. Once you start popping these little bites, it’s very hard to stop, so make sure you’ve got enough to go around! Serve with your favourite chutneys, for dipping.

Ingredients

½ small cauliflower (about 300 g/10½ oz), chopped into small florets
200

Asia
India
Starter
Vegetarian
Gluten-free

Method

In a large bowl, combine the cauliflower, broccoli, garlic, ginger, salt and spices. Set aside to marinate for 15 minutes.
After 15 minutes, add the beaten egg to the bowl and toss to combine, then add the gram flour and mix until the cauliflower and broccoli pieces are well coated.
Heat a 5