CAULIFLOWER BHAJIS WITH YOGHURT DIP

To prepare the yoghurt dip , mash 50 gm of creamy goats cheese with 2 tbs of milk in a medium bowl .
Beat in 250gm of plain yoghurt until smooth .
Add 1/2 tsp of salt and 1 tbs of finely torn mint leaves .
Now sprinkle over the top of the yoghurt mix 1/2 tsp of cracked black pepper , 1/2 tsp of garam marsala , 1/2 tsp of paprika .
Do not mix through .
Chill in the refrigerator until ready to serve .
To prepare the bhajis, combine 150gm of chickpea flour  with 2 tbs of plain flour , in a medium bowl .
Add 1/2 tsp of cumin , 1 tsp of ground coriander , 1 tsp of fine salt , pinch of cayenne pepper .
Whisk in 120- 150 ml of water , until you have a smooth paste like batter .
Stir in 1 tsp of black mustard seeds
1 tsp of fennel seeds
250gm of finely sliced cauliflower florets
3 long green peppers unseeded and finely chopped .
2 tbs of torn cilantro ( coriander )
Mix in remaining water to make a thick batter
Pour 4 cups of rice bran oil in to a deep fryer or pan and heat
 Place a few spoonfuls of the mix in the oil and fry till crisp and golden about 5 minutes  .
Remove with a slotted spoon and drain on paper towels .
repeat until all mixture is cooed .
Serve bhajis hot with the yoghurt dip.