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| Main ingredients | Cauliflower, Fresh mint leaves, Fresh coriander leaves, Green chillies, Ginger, Garlic, Garam masala powder, Dry breadcrumbs, Gram flour, Corn flour-refined flour slurry, Oil |
| Cuisine | Fusion |
| Course | Snacks and starters |
| Prep time | 15-20 minutes |
| Cook time | 5-10 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- ½ cup fresh mint leaves
- 1 cup fresh coriander leaves
- 25-30 cauliflower florets
- 2 green chillies
- 1 inch ginger, peeled and roughly chopped
- 6-8 garlic cloves
- Salt to taste
- ½ teaspoon garam masala powder
- ½ cup dried breadcrumbs + for coating
- ½ cup gram flour (besan)
- Corn flour-refined flour slurry as required
- Oil for deep frying + to grease
- Tomato ketchup to serve
Method
- Put green chillies, ginger and garlic in a grinder jar and grind to a coarse paste.
- Add mint leaves, cauliflower florets, salt, coriander leaves, garam masala powder and 2 tablespoons water and grind to a coarse paste.
- Transfer the ground paste into a large bowl, add dried breadcrumbs and gram flour and mix well. Grease your palms with oil, take small portions of the mixture and shape them into balls.
- Heat sufficient oil in a kadai.
- Take cornflour-refined flour slurry in a bowl and spread some dried breadcrumbs in a plate.
- Dip each ball in cornflour slurry and coat with dried breadcrumbs.
- Gently slide the balls into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
- Transfer them ion a serving bowl and serve hot with tomato ketchup.
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