4In 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.
5In 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.
6In 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.
7Add a touch of water to the spice mixture.
8Add a touch of water to the spice mixture.
9Add a touch of water to the spice mixture.
10Add rice flour and all-purpose flour to the mixture.
11Add rice flour and all-purpose flour to the mixture.
12Add rice flour and all-purpose flour to the mixture.
13Add a little bit more water and mix until you get a nice flowy and slightly thick consistency.
14Add a little bit more water and mix until you get a nice flowy and slightly thick consistency.
15Add a little bit more water and mix until you get a nice flowy and slightly thick consistency.
16Drop the cauliflower florets into the batter and give it a good mix/massage until nicely coated.
17Drop the cauliflower florets into the batter and give it a good mix/massage until nicely coated.
18Drop the cauliflower florets into the batter and give it a good mix/massage until nicely coated.
19Heat oil to 200 degrees Celsius for deep frying.
20Heat oil to 200 degrees Celsius for deep frying.
21Heat oil to 200 degrees Celsius for deep frying.
22Immediately drop the coated cauliflower into the hot oil, spreading it out to prevent clumping.
23Immediately drop the coated cauliflower into the hot oil, spreading it out to prevent clumping.
24Immediately drop the coated cauliflower into the hot oil, spreading it out to prevent clumping.
25Submerge and fry for about a minute to a minute and a half, until the desired color is achieved.
26Submerge and fry for about a minute to a minute and a half, until the desired color is achieved.
27Submerge and fry for about a minute to a minute and a half, until the desired color is achieved.
28Pull out the fried cauliflower and hang it up to drain excess oil.
29Pull out the fried cauliflower and hang it up to drain excess oil.
30Pull out the fried cauliflower and hang it up to drain excess oil.
31Plate and serve, optionally with curry aioli or curry mayonnaise.
32Plate and serve, optionally with curry aioli or curry mayonnaise.
33Plate and serve, optionally with curry aioli or curry mayonnaise.
Ingredients
500 grams cauliflower
500 grams cauliflower
500 grams cauliflower
2 tablespoons chili powder
2 tablespoons chili powder
2 tablespoons chili powder
1 tablespoon Kashmiri red chili powder
1 tablespoon Kashmiri red chili powder
1 tablespoon Kashmiri red chili powder
1 tablespoon meat curry powder (Alagappas)
1 tablespoon meat curry powder (Alagappas)
1 tablespoon meat curry powder (Alagappas)
1 tablespoon fennel powder
1 tablespoon fennel powder
1 tablespoon fennel powder
1 teaspoon turmeric powder
1 teaspoon turmeric powder
1 teaspoon turmeric powder
1 tablespoon white pepper
1 tablespoon white pepper
1 tablespoon white pepper
1 tablespoon salt
1 tablespoon salt
1 tablespoon salt
1.5 tablespoons ginger, garlic and curry leaf paste
1.5 tablespoons ginger, garlic and curry leaf paste
1.5 tablespoons ginger, garlic and curry leaf paste
touch water
touch water
touch water
7 tablespoons rice flour
7 tablespoons rice flour
7 tablespoons rice flour
3 tablespoons all-purpose flour
3 tablespoons all-purpose flour
3 tablespoons all-purpose flour
little bit more water
little bit more water
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.