Divide the broccoli head into individual florets, cut in half if they are bigger than bite size.

In a small bowl combine the flour, pepper, salt, curry powder and baking powder and mix well.

Add the soda water slowly while whisking until a batter has formed that is the consistency of pancake batter. Thick but can be poured.

Heat oil in a deep saucepan until it reaches 180C.

Place the broccoli florets into the batter and make sure that all sides are coated. Shake off excess batter and then lower them into the hot oil individually. Can be done in batches.

Cook for approx 5 – 8mins until they are golden brown and crispy.

Remove with a slotted spoon and place on draining paper and sprinkle with additional salt.

Serve hot with fresh yoghurt dipping sauce.