Cauliflower 65

  1. Cut 500 gm cauliflower into small florets
  2. Assemble the following in a bowl: 1.5 cup corn flour, 1 cup refined flour, 2 tbsp rice flour, 1 tbsp ginger garlic paste, 1 tsp soy sauce, salt, red chilli powder, freshly ground black pepper and some red food colour if you want that crazy shade of red.
  3. Make a thick batter using a little bit of water. Make damn sure the batter isn’t too runny, or it’ll just sadly slip off the cauliflower like a polyester shirt on a round steel doorknob.
  4. Dunk the cauliflower into the batter and see that they’re well coated
  5. Heat sunflower / canola / rice bran oil and deep fry the battered cauliflower till crisp. Should take about 3 min. NOTE: your oil needs to be HOT before you put the cauliflower in. Test the oil with a little drop of batter first. If the batter sizzles and rises to the top, then you’re fine.
  6. Transfer the fried cauliflower to a bowl and get started on the 65-ification
  7. In a pan / wok, heat 1 tbsp of oil. You can use the same oil you fried the cauliflower in. 
  8. Throw in 1 tbsp Caraway seeds, 3 green chillies (slit lengthwise), and a handful of curry leaves. Mix on high heat.
  9. Add 1 tsp Ginger Garlic paste and 1 tbsp yogurt and mix
  10. Add the fried cauliflower, a sprinkle of salt and some chopped coriander and toss well
  11. Serve as a snack or as an accompaniment to rice & dal

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