Cut the cauliflower into small florets so they are bite-sized.

Wash and pat dry.

Mix together the chickpea flour, turmeric, coriander and cumin.

Add water to make the batter.

The batter should stick to the back of a spoon but not be so thick it doesn't run off at all.

Put the pieces of cauliflower into the batter and mix well.

Heat some oil.

When the oil is hot enough, add a spoonful of cauliflower and add to the oil.

Once the pakora has been cooking around 2-3 minutes and is turning golden, on the bottom, turn over and cook on the other side.

Once cooked, remove from the pan draining off excess oil and then put on a paper towel to drain.