Cauliflower 65 Recipe
South Indian style appetizer marinated with different traditional house spices and deep fried in perfection
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Ingredients
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Main Ingredients
Optional Garnish
Method
Preparation
- 1
Prepare the Cauliflower
Cut the cauliflower into bite-sized florets and wash them thoroughly. Soak the cauliflower florets in hot salted water for 10 minutes to ensure tenderness.
- 2
Make the Batter
In a large mixing bowl, combine gram flour, rice flour, red chili powder, turmeric powder, garam masala, ginger-garlic paste, salt, and lemon juice. Mix well to form a smooth batter. Adjust the consistency with water if needed; it should be thick enough to coat the florets.
- 3
Marinate the Cauliflower
Add the blanched cauliflower florets to the batter and coat them well. Let it marinate for at least 30 minutes for the flavors to infuse.
Cooking
- 4
Heat the Oil
In a deep frying pan or kadhai, heat oil over medium heat until it reaches about 350°F (175°C). You can check the temperature by dropping a small amount of batter into the oil; if it sizzles and rises, the oil is ready.
- 5
Fry the Cauliflower
Carefully drop the marinated cauliflower florets into the hot oil in batches. Fry until they are golden brown and crispy, about 5-7 minutes per batch. Make sure not to overcrowd the pan.
- 6
