100g cauliflower, blanched
1 small onion, halved and sliced
1 small leek, sliced
2 tbsp fresh coriander, chopped
1 ½ tsp + ½ tsp ground turmeric
1 ½ tsp chilli powder
2 tsp ground coriander
1 tsp bicarbonate of soda
1 tsp garam masala
vegetable oil for deep frying
150ml Greek-style yoghurt
2 tbsp fresh mint, chopped
1 garlic clove, crushed
1) Sift the flour and bicarbonate of soda into a mixing bowl.
2) Add the spices and fresh coriander, and mix thoroughly.
3) Divide the mixture between three separate small bowls.
4) Stir the onion into one bowl, the leek into another and the cauliflower into the third.
5) Add 4 tablespoons cold water to each bowl, and mix each one to form a smooth paste.
6) In a wok or heavy pan heat enough oil for deep-frying.
7) Using two tablespoons, form the mixture into rounds.
8) Cooking in batches, fry the bhajias in the oil until golden brown.
9) Remove with a slotted spoon and drain on paper towels.
10) For the sauce, mix all the yoghurt, mint, crushed garlic and half teaspoon of turmeric together.
11) Pour into a small serving bowl and serve with the warm bhajias.