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Main Ingredients | Cauliflower florets, Dried mango powder |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 21-25 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 1 medium cauliflower, separated into florets
- 1 teaspoon dried mango powder
- 1 teaspoon red chilli powder
- Salt to taste
- 1 tablespoon lemon juice
- 1½ cups gram flour
- 2 tablespoons rice flour
- ½ teaspoon carom seeds
- 1 teaspoon turmeric powder
- Oil for deep frying
Method
- Wash the cauliflower florets and while still wet sprinkle with the dried mango powder, red chilli powder, salt and lemon juice. Mix well so that the masala is evenly spread.
- Mix the gram flour with rice flour, carom seeds, turmeric powder and salt. Add sufficient water to make a thick batter. Set aside for fifteen minutes.
- Heat sufficient oil in a kadai. Dip each floret in the batter and deep fry till golden brown in colour. Drain. Allow to cool for a few minutes. Press with the back of a katori till flattened.
- Deep fry again in hot oil till nicely crisp. Drain on absorbent paper.
- Serve hot with ketchup.
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