Serves 1
Directions
- 1Make little florets of cauliflower.
- 2In a bowl, combine chili powder, Kashmiri red chili powder, meat curry powder, fennel powder, turmeric powder, white pepper, salt, and ginger garlic and curry leaf paste.
- 3Add a touch of water to the spice mixture.
- 4Add rice flour and all-purpose flour to the mixture.
- 5Add a little bit more water and mix until you get a nice flowy and slightly thick consistency.
- 6Drop the cauliflower florets into the batter and give it a good mix/massage until nicely coated.
- 7Heat oil to 200 degrees Celsius for deep frying.
- 8Immediately drop the coated cauliflower into the hot oil, spreading it out to prevent clumping.
- 9Submerge and fry for about a minute to a minute and a half, until the desired color is achieved.
- 10Pull out the fried cauliflower and hang it up to drain excess oil.
- 11Plate and serve, optionally with curry aioli or curry mayonnaise.
Ingredients
- 500 grams cauliflower
- 2 tablespoons chili powder
- 1 tablespoon Kashmiri red chili powder
- 1 tablespoon meat curry powder (Alagappas)
- 1 tablespoon fennel powder
- 1 teaspoon turmeric powder
- 1 tablespoon white pepper
- 1 tablespoon salt
- 1.5 tablespoons ginger, garlic and curry leaf paste
- touch water
- 7 tablespoons rice flour
- 3 tablespoons all-purpose flour
- little bit more water
Equipment
thermometerdeep fryer
Tips
- Do not marinate the cauliflower; fry it immediately after coating for crispiness.
- Maintain oil temperature at 200 degrees Celsius for hot frying.
- Spread out cauliflower florets while frying to prevent clumping.
- Fry for about 1 to 1.5 minutes until desired color is achieved.
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