Mix all dry ingredients with the vinegar, add water to a smooth binding consistency.
peel and slice the red onions into 3 mm slices.
Slice the cauliflower lengthwise into 3mm slices, break into pieces no bigger than 5 cm.
Mix the vegetables together.
In a seperate bowl, mix a handful of vegetables with enough batter to bind, and using the tongs place in the deep fryer, holding together with the tongs until the mix has set.
Deep fry until golden brown and crispy.
Place the tamarind paste, tomato paste, palm sugar and water in a small saucepan and reduce until syrupy. Stir occasionally to break up the lumps.
«If the batter is stored or left to stand it will thicken, more liquid may need to be added. Vary the vegetables and spices to change the flavour. The vinegar adds balance to the flavour of the gram or chickpea flour. »