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 Cauliflower Deep Fried (Tali hui phool gobi)

1 cauliflower, broken into chunky florets,
3 tbsp cornflour,
1 tsp ground coriander powder,
1/2 tsp chilli powder,
Salt and pepper to taste,
Juice of half a lemon,
Oil for deep-frying


Heat the oil. In a large bowl, mix the cornflour, coriander, chilli and seasoning together.
Add the cauliflower florets and toss till coated. Add the lemon juice and toss.
When the oil is hot, fry the florets till they are golden and flecked with brown (perhaps five minutes).
Drain and serve hot.

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