Makali (ve) Recipe
Deep fried cauliflower tossed in pomegranate molasses.
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Ingredients
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Main Ingredients
Garnish
Method
Preparation
- 1
Prepare the Cauliflower
Remove the leaves from the cauliflower and cut it into bite-sized florets. Rinse under cold water and set aside to drain.
- 2
Make the Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually add water while whisking until the batter is smooth and has a medium-thick consistency.
Frying
- 3
Heat the Oil
In a deep frying pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Coat and Fry the Cauliflower
Dip each cauliflower floret into the batter, ensuring it is fully coated. Carefully place the battered florets into the hot oil, working in batches to avoid overcrowding. Fry for 4-5 minutes or until golden brown and crispy.
- 5
Drain Excess Oil
Using a slotted spoon, remove the fried cauliflower and place it on a plate lined with paper towels to absorb excess oil.
Serving
- 6
Toss with Pomegranate Molasses
In a large mixing bowl, toss the fried cauliflower florets with pomegranate molasses until well coated.
- 7
Garnish
Transfer the coated cauliflower to a serving platter. Sprinkle with fresh pomegranate seeds and chopped parsley.
- 8
Serve
Serve hot and enjoy your delicious Makali!
