Dec 4, 2012

Deep Fried Crispy Cauliflower (2nd recipe)

Deep Fried Crispy Cauliflower (2nd recipe)

A delicious starter or serve with pulao / rotis /parathas or with tomato ketchup !!

Makes: 12
Serves: 3 - 4


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


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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