Ingredients (Serves 3)
1. Cauliflower – 2.5 cups, cut into medium florets
2. Maida / all purpose flour – 1/3 cup
Corn starch – 1/4 cup
Rice flour / idiyappam podi – 2 tbsp
Oil – 2 tsp
Kashmiri chilly powder / red chilly paste – 1 tbsp
Pepper powder – 1 – 2 pinches
Cumin powder – 1/2 tsp
Garam masala powder – 1/2 tsp
Ginger-garlic paste – 2 tsp
Curry leaves – A few, chopped finely
Cilantro / coriander leaves – 1 tbsp, finely chopped
Lemon juice – 2 – 3 tsp
Salt – To taste
Water – As required
Method
1. Put the cauliflower florets in hot water for 1 – 2 minutes. Drain well.
2. Combine the ingredients numbered 2 to make a thick batter. Add the cauliflower florets and mix well.
3. Heat oil in a kadai and fry a few slit green chilies and curry leaves until crisp. Drain well. Next fry the cauliflower florets in 2 – 3 batches over medium-high flame for 5 – 7 minutes until crisp and browned. Transfer to a plate lined with paper towel. Garnish with fried curry leaves and green chilies. Serve with ketchup.
Tip
The fried cauliflower will turn soggy after a few minutes. Deep fry them again over
high heat for 1 – 2 minutes to make them stay crisp for a longer time.
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