Please connect to Internet to continue
Preparation Time : 10
Cook Time : 10
Total Time : 20
Cauliflower florets (Blanched in 2 cups of water + 1tsp salt) 1 cups
Gram Flour / Besan 1 cups
Red chili powder 1 tsp
Garam masala 1 tsp
Asafoetida 1/2 tsp
Oil for Frying 2 cups
Salt or to taste 1/4 tsp
Water or as required to make thick batter 1/4 cups
Remove florets. Cut them evenly. Keep tender stems intact. In a wok or medium saucepan take water. Add salt. Bring it to boil. Add florets. Boil for 3-4 minutes. Switch off the flame. Remove with slotted spoon into a large bowl of cold water until cool. Strain and use.
In a bowl mix all dry ingredients except florets, oil, and water.
Add water slowly at a time and make a thick batter.
Heat oil in a pan or wok.
Dip blanched florets into the batter, coat them properly from all the sides and fry on a low- medium flame until golden and crisp.
Serve hot with dal rice or any dip or chutney.
Please Login to comment