Mysore Bonda Deep-Fried Vegetable Balls

Trim and wash the cauliflower and cut into large pieces.

Peel, wash and quarter the potatoes.

Cook both vegetables in a steamer for about 15 minutes then crush in a potato ricer.

Transfer the resulting mash to a bowl.

Wash the coriander, shake dry, pick off the leaves and chop finely.

Put the chick-pea flour, coriander, garam masala, pepper and salt into the bowl with the vegetables and knead well with your hands.

If the mixture is too moist, add a little more chick-pea flour.

Form the mixture into 20 to 24 balls (about 4 cm in diameter).

Heat the oil in a karai or pan.

Put the balls into the oil in batches using a skimmer or slotted spoon and fry over a high heat for about 3 minutes, until golden brown.

Take out and drain on absorbent kitchen paper.