Cauliflower chilli 65

Ingredients (21)

• cauliflower250 g
• rava or plain flour4 tbsp
• corn flour4 tbsp
• rice flour1 tbsp
• chilli powder1 tsp
• garam masala1 tsp
• black pepper powder0.13 tsp
• salt
• water
• oil
• oil2.5 tbsp
• mustard seeds0.25 tsp
• ginger garlic paste1 tbsp
• green chillies2
• dried red chillies2
• curry leaves1 sprig
• onions2
• turmeric powder0.13 tsp
• garam masala1 tsp
• chilli powder1 tsp
• salt

Method

1. 1

   Cut the cauliflower into bite-sized florets.

2. 2

   Soak the florets in boiling water for 5 minutes, then drain and rinse with cold water.

3. 3

   In a mixing bowl, combine the rava (or plain flour), corn flour, rice flour, chilli powder, garam masala, pepper powder and salt.

4. 4

   Add a little water to make a thick coating batter.

5. 5

   Add the cauliflower florets and coat them evenly.

6. 6

   Heat oil in a deep kadai over medium heat.

7. 7

   Fry the coated florets until crisp and golden brown. Remove and drain on kitchen paper.

8. 8

   Heat 2–3 tablespoons of oil in another pan.

9. 9

   Add the mustard seeds and allow them to splutter.

10. 10

    Add the dried red chillies, green chillies, curry leaves and ginger garlic paste. Sauté until fragrant.

11. 11

    Add the chopped onions and cook until golden brown.

12. 12

    Add the turmeric powder, garam masala and chilli powder. Mix well and cook for 30 seconds.

13. 13

    Add the fried cauliflower and toss until all the florets are evenly coated with the masala.

14. 14

    Cook for another 2–3 minutes over medium heat.

15. 15

    Serve immediately while hot and crispy.