A great alternative to the traditional onion bhajia.
- Cut the cauliflower into small, bite-sized florets.
- Empty the Bhajia pack into a mixing bowl and gradually mix in 125ml water to create a smooth, thick batter.
- Dip the cauliflower in the batter to lightly coat each floret.
- Shallow or deep fry on a medium heat until golden brown.
- Drain and serve immediately.
These are great dipped in tamarind chutney.