Blanched cauliflower florets coated with aromatic Indian spices and deep fried. Beat the cold with this spicy and delicious snack or serve as an appetiser at your next party.
1 medium size cauliflower, cut into florets
1 tsp ginger garlic paste
1 tsp red chilli powder
1 tsp garam masala powder
1 tsp black pepper powder
4 tbsp plain flour
4 tbsp corn flour
½ cup of water
½ bunch coriander leaves, finely chopped
1 sprigs of curry leaves, finely chopped
1 tsp salt or to taste
1 tsp chaat masala (optional)
Oil for deep frying
Few curry leaves and green chillies for garnish
In a pot of boiling water, blanch the cauliflower florets for a minute. Drain and set aside.
In a bowl, add ginger garlic paste, garam masala powder, chopped coriander, chopped curry leaves, salt, red chilli powder, black pepper powder, plain flour, corn flour, add a little water and mix well to make a thick marinade.
Pour the marinade onto the blanched cauliflower florets, coat well with the mixture and set aside for frying.
Heat oil in a pan and deep fry the cauliflower in batches until crispy and golden brown. Drain in a kitchen towel and sprinkle some chaat masala if using.
Garnish with some fried curry leaves and green chillies and serve hot with a cuppa.