FOR THE BHAJIS:
• 100g cauliflower leaves and stalks
• 100g sliced red onion
• 100g self-raising flour
• ½ tsp baking powder
• ½ tsp chilli powder
• ½ tsp ground coriander
• ½ tsp ground turmeric
• 150ml cold water
• fine sea salt and freshly ground black pepper
• rapeseed or sunflower oil, for frying
FOR THE CORIANDER YOGHURT:
• 150g coconut Yoghurt
• a handful of fresh coriander, finely chopped, plus extra to garnish
FOR THE TORTILLA WRAPS:
• 2 tortilla wraps (cut into small triangles)
• 2 tsp. chilli powder
• 1 tbsp rapeseed oil
METHOD
1. To make the coriander yoghurt, simply mix the chopped coriander into the coconut yoghurt and season it with some cracked black pepper. Set aside to let the flavours marry together.
2. To make the bhajis, keep the top of the cauliflower leaves and the smaller leaves whole and add them to a bowl with the thinly sliced red onion. Thinly slice the thicker stalks and bigger leaves, then add them to the bowl too.
3. Put the flour, baking powder and spices in a separate bowl and whisk to combine. Slowly add the water with one hand while whisking at the same time with your other hand. Once all the water has been added, whisk into a smooth batter and season with salt and pepper. Pour the batter over the cauliflower and onion and mix until evenly combined.
4. Heat 2.5cm worth of oil in a large non-stick frying pan. If you have a thermometer, it should be 180°C. If you don’t have one, you can test the temperature by dropping a cube of bread into the hot oil – if it turns golden brown in 1 minute, it’s just right.
5. Using a dessert spoon, carefully and gently drop the bhajis into the hot oil. Make sure to do this in batches so that you don’t cook too many at once, otherwise they’ll stick together. You should get around 10 bhajis.
6. Shallow-fry for 2 minutes, then turn them over and fry for a further 2 minutes. Remove with a slotted spoon onto a plate lined with kitchen paper to absorb any excess oil. Keep warm in a low oven.
7. For the tortilla wraps, simply cut the wraps into small triangles, place them on a baking sheet and sprinkle with chilli powder and drizzle over some Irish rapeseed oil. Put into a hot oven and bake for 5 mins until crispy.
8. To serve, divide the tortilla chips between your plates and put the bhajis on top. Scatter over a little finely chopped fresh coriander to garnish, then add the coriander yoghurt on the side as a dipping sauce.
