Place the chickpea flour in a bowl and season with cumin, coriander, turmeric and salt. Add 250 ml cold water stirring continuously until a smooth, thick batter is formed. Stir in the chillies, spring onions and the dill.
To make the raita, mix the cucumber with the yoghurt and the dill and season with cumin, coriander, salt and ground black pepper. Transfer to four glasses.
Heat the oil in a pan – to check the right temperature has been reached, hold a wooden spoon in the oil. If the oil is the right temperature bubbles will form on the spoon.
Dip the broccoli florets in the batter and fry for 2-3 minutes, turning occasionally until golden. Once the broccoli is crispy, remove from the oil using a draining spoon and leave to dry on kitchen paper. Serve hot or warm with the raita.