Ingredients
- 1 head of cauliflower
- 1 1/2 tbsp salt (for blanching) or 1/4 tsp (for raw cauliflower)
Batter
- 1/2 cup besan
- 1/4 cup corn starch or rice flour
- 1/2 tsp salt
- 1/4 tsp sugar
- 1/2 tsp red chili powder
- 1/4 tsp turmeric powder
- 1/4 tsp gorom mosholla/garam masala
- 1/4 tsp baking soda
- 1/2 tsp ginger paste
- 1/2 tsp garlic paste
- 1/4 cup Cilantro (chopped)
- 1/3 cup ice cold water (+- 1 tbsp as needed)
Instructions
Prep
- Wash your cauliflower, then slice in half.
- Carve out the middle and take it out.
- Then cut into small florets. about 1 1/2 inches in size
- Now you can use them raw and season with a bit of salt. Or for soft centers, blanch in salted boiling water for just a minute, then let drain on a wire rack to cool and dry. You can also put them into an ice bath before drying for a more crunchier texture.
Batter
- Put all your batter ingredients (except water) in a bowl. Pour in ice chilled water bit by bit, and whisk for a few minutes to get a lump free batter.
- Then add in your cooled cauliflower. Mix everything together gently.
- If the batter gets too thin from any moisture from the cauliflower, you can always add in a bit more besan (gram flour)
Frying
- Heat your oil on medium high. Check to see if the oil is hot by dropping in a tiny piece. it should bubble up in a second.
- Then gently place your cauliflower pieces into the oil one by one or several at a time, whichever you're comfortable with.
- Flip them over as soon as possible. Separating the pieces if they clump together.
- Then let them fry for about 8 to 10 minutes until nice and golden brown, flipping them over a few times to get all sides.
- Take them out, strain on a wire rack for a bit, and serve immediately.