Cauliflower 65

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.