Deep Fried Crispy Cauliflower (2nd recipe)
A delicious starter or serve with pulao / rotis /parathas or
with tomato ketchup !!
Makes: 12
Serves: 3 - 4
Ingredients
12 cauliflower florets
½ teaspoon salt
2 cups / 400 ml water
Marinade ingredients
1 ½ teaspoon red chilli powder
¼ teaspoon turmeric powder
1 tablespoon thick ginger – garlic paste
½ teaspoon salt
2 teaspoon lemon juice
3 tablespoon all purpose flour (maida)
½ teaspoon corn flour
2 tablespoon water
200 ml oil to deep fry
Method
Wash and clean cauliflower florets.
In a bowl, boil 2 cups of water with ½ teaspoon salt. When it starts boiling nicely, switch off the heat.
Dip cauliflower florets and keep aside for 10 minutes. Drain out water and wipe
each cauliflower florets with a soft kitchen towel. It should not contain water
when applying the marinade.
In a bowl, mix red chilli powder, turmeric powder, thick
ginger – garlic paste, salt, lime juice, all purpose flour, corn flour and
cauliflower florets. Sprinkle 2 tablespoon water and mix well until all the ingredients
well coated on cauliflower florets. It should be a thick mixture. Cover and
keep aside for half an hour.
Heat oil in a frying pan. Reduce the heat to medium and deep
fry 4 – 5 marinated cauliflower florets at time (depending upon the size of the frying pan / kadai) until golden brown and crisp on
both the sides. Drain out from the oil and place on kitchen towel to absorb
extra oil. Serve as a starter or with tomato ketchup.
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