75 g/3 oz. beans (gram flour or chick pea flour), sieved
1 tbsp. ground rice
3/4 tsp. salt or to taste
2 tbsp. ground coriander
2 tsp. ground cumin
1/2-1 tsp. chili powder
1/2 tsp. ground turmeric
Pinch of bicarbonate of soda
1 med.-sized cauliflower, cut into about 1 1/2-inch florets
150 ml/ 5 fl. oz. water
Oil for deep frying

Mix the dry ingredients in a large bowl. Add the cauliflower and water. Mix until the cauliflower is fully coated with the spiced gram flour paste. If the florets are not completely covered with the batter, spread the batter over the uncovered areas with a spoon.

Heat the oil over medium heat and put in as many florets as the pan will hold in a single layer. You can use a deep fat fryer or a chip pan without the basket.

Fry until the pakoras are uniformly brown (6-8 minutes per batch). Drain on absorbent paper.

WATCHPOINT: Use no more than a pinch of bicarbonate of soda, because any more than that will ruin the taste and appearance of the pakoras.