Makali (ve, Gf) Recipe
Deep fried cauliflower, pomegranate molasses.
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Ingredients
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Vegetables
Batter
For Frying
Garnish
Method
Preparation
- 1
Prepare the Cauliflower
Remove the leaves and stem from the cauliflower head. Cut the cauliflower into bite-sized florets and rinse them under cold water. Drain well and set aside.
- 2
Make the Batter
In a mixing bowl, combine chickpea flour, turmeric powder, cumin powder, salt, and black pepper. Gradually add water while whisking until you achieve a smooth, thick batter.
Frying
- 3
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium heat until it reaches 350°F (175°C).
- 4
Coat the Cauliflower
Dip each cauliflower floret into the batter, ensuring it is fully coated.
- 5
Fry the Cauliflower
Carefully drop the battered cauliflower florets into the hot oil in batches, making sure not to overcrowd the pan. Fry for 4-5 minutes or until golden brown and crispy. Use a slotted spoon to remove the florets and place them on a paper towel-lined plate to drain excess oil.
Serving
- 6
Garnish and Serve
Arrange the fried cauliflower on a serving platter. Drizzle with pomegranate molasses and sprinkle chopped fresh parsley on top. Serve immediately as a delicious appetizer or snack.
