Ingredients
Cauliflower Florest 2 Cups
Maida/All Purpose Flour 1/4 Cup
Corn Flour 3 tbsp + 1 tbsp
Cumin Powder 1/2 tsp {Make your own Cumin Powder}
Coriander Seeds Powder 1 tsp
Red Chilli Powder 1 tsp
Chaat Masala 1/2 tsp + to sprinkle
Ginger-Garlic Paste 1/2 tsp
Cooking Soda 1/4 tsp
Dark Soya Sauce 1/2 tsp
Vinegar 1/2 tsp or lemon juice - 1 tsp
Orange Food Color A Pinch [optional]
Water 1/2 Cup or as required
Salt To Taste
Oil To Deep Fry
Method
Wash and cut cauliflower in florets, in a large bowl add maida, 3 tbsp corn flour, cumin powder, coriander powder, red chilli powder, chaat masala, ginger-garlic paste, salt, soda.
Add water (around 1/2 cup) and mix well without forming lumps to make batter (more of pakoda consistency). Add vinegar and soya sauce, orange color and mix well. Add cauliflower and mix well, keep aside for 10-15 minutes.
Add 1 tbsp of corn flour (this is to make it more crunchy) and mix well. Check for spices, salt and adjust if required anything
Heat oil in wok for deep frying and drop cauliflower pieces make sure not to make it over crowded to avoid it's getting stick with one another and fry until golden brown all sides, each batch takes 3-4 minutes to fry.
Note: If pieces gets stuck with each other, separate it while frying with your ladle.
Drain in kitchen tissue, sprinkle chaat masala before serving. Serve warm with sauce or ketchup or eat just like that.
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