Cauliflower chaat (Indian-spiced cauliflower)

Pasos

1. Cut the cauliflower into even, small florets, then rinse and dry them thoroughly: moisture will prevent the batter from sticking and cause the oil to splatter.
2. In a large bowl, mix the chickpea flour, rice flour, turmeric, ground red chili pepper, ground cumin, and a portion of the salt.
3. Gradually pour in the cold water while whisking until you have a thick, smooth, and coating batter: it should coat the florets without running off like a crepe.
4. Heat the oil in a deep saucepan. Test with a drop of batter: it should quickly float to the top and sizzle, without browning immediately.
5. Coat the cauliflower florets in the batter, carefully drop them into the hot oil without overcrowding the pan, and fry until golden, crispy, and cooked through.
6. Drain the fried florets on a wire rack or paper towels. Keep them spread out, definitely not piled up, to preserve their crunch.
7. Whisk the plain yogurt with the sugar, remaining salt, and a little lemon juice until fluid but still thick enough to coat.
8. Dice the red onion and tomatoes. Pick the cilantro leaves.
9. Arrange the still-warm fried cauliflower on plates.
10. Drizzle with the whisked yogurt, then add irregular drizzles of tamarind chutney and green chutney, just like a street-food chaat.
11. Sprinkle generously with chaat masala, then add the red onion, tomato, pomegranate seeds, cilantro, and Indian sev right at the end.
12. Finish with a few drops of lemon juice and serve immediately, before the sev and cauliflower lose their crunch.