Crispy Cauliflower


Cauliflower, 5 small whole ones - 1 kg
Salt to taste
Tumeric powder - 2 tsp

Gram flour (besan) - 1 cup

Carom (ajwain) seeds - 1 & 1/2 tsp
Lemon Juice - 1/2 tsp
Green Coriander, finely chopped - 4 tsp
Green Chillies, finely chopped - 4 tsp
Yoghurt or Curd - 1/2 cup
Ginger paste - 2 tsp
Garlic paste - 2 tsp
Garam Masala - 2 tsp
Red or Yellow Chilli powder - 2 tsp
Oil - 2 & 1/2 cups


Boil sufficient water to immerse the cauliflowers. Add salt (1 tsp) and tumeric powder. Gradually add the cauliflowers to this solution. Cook for 8 to 10 minutes over medium heat until the cauliflowers are half cooked. Drain and keep aside. Prepare a batter with the gramflour (bessan), carom seeds, lemon juice, coriander, green chillies, yoghurt, ginger-garlic pastes, garam masala, chilli powder, salt and just enough water to have a thick and smooth consistency. Heat oil in Kadhai(wok). Dip each cauliflower into the batter, coat evenly and deep fry till golden in colour and crisp. Serve hot.

No comments:

Post a Comment