1 head cauliflower
1 teaspoon curry powder
1 teaspoon corriander seeds, crushed
1 teaspoon cumin seeds
1 tablespoon oil
oil for frying
3 cups flour (rice flour is best)
2.5 cups water
1/2 tablespoon salt
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon sesame seeds
1 teaspoon ajwain seeds
1/2 teaspoon garlic powder
Break up cauliflower into small (smaaaaaaaaall) florets. Add the oil to a wide, shallow pan, and allow to get hot. Add cumin and corriander seeds. When they start to pop, add cauliflower. Sprinkle in the curry powder and salt. Toss to coat. Cook for a total of ten minutes, so that a lot of the water evaporates. Sift together the flour, the cayenne, garlic powder, and chili powder. Add water to the flour. Mix through. It should be the consistency of a loose pancake batter. Add the ajwain seeds. Stir through.
Allow the cauliflower mixture to cool to room temperature. Scoop out the mixture into tablespoonfuls, and form into thin patties. Dip the patties into the batter, and deep fry until golden brown. Allow to drain on a wire rack, and serve hot with a sauce.
The sauce:
1/4 cup ketchup
1 tablespoon ground chiles
1/4 teaspoon salt
1 tablespoon black pepper
Damn good s**t.
