Bring a pot of water to boil.

Cut cauliflower into small florets.

Cook cauliflower florets in boiling water for 2-3 minutes until just tender, then drain well.

In a large bowl, sift together all-purpose flour, whole wheat flour, baking powder, salt, and curry powder.

Make a well in the center of the dry ingredients.

In a separate bowl, whisk eggs and milk together.

Add the egg and milk mixture to the flour mixture and whisk until smooth.

Stir in the cooked cauliflower, finely chopped chili, and finely chopped scallions.

Heat 1 teaspoon of canola oil in a large frying pan over medium heat.

For each fritter, spoon 1/2 cup of the mixture into the pan and flatten slightly.

Cook the fritters for 1-2 minutes on each side, or until golden brown and crisp.

Drain the cooked fritters on paper towels to remove excess oil.

Add more oil to the pan and reheat between batches if necessary.

Microwave poppadums according to package instructions.

Serve the fritters with microwaved poppadums and baby arugula.