Ingredients:
- Cauliflower floret - 1 3/4 cup ( in 400ml measuring cup or 1/4 th part )
- Curd - 3 tblspn
- Corn flour - 3 tblspn
- Rice flour - 11/4 tspn
- Ginger garlic paste - 1 tspn
- Chilli powder - 1 tspn
- Garam masala - 1/2 tspn
- Pepper powder - a pinch
- Turmeric powder - 2 pinch
- Salt - to taste
- Oil - for deep frying
- Chaat masala - for springle
Method:
- Wash cauliflower in running water
- Boil water in that add salt and turmeric powder
- Blanch the cauliflower in it ( just dip cauliflower with a strainer in boiling water 2 or 3 times)
- Then pat dry it
- In a bowl take curd, corn flour, rice flour, ginger garlic paste, chilli powder, pepper powder, garam masala, salt and mix them well add little water if want then throw in the cauliflower mix them well till all the cauliflower coated with the batter
- Leave it for 20 mins
- Heat oil in a kadai , deep fry the marinated cauliflower in small batched ( don't over crowd it )
- Take it out when it becomes golden brown and keep in a tissue paper to absorb excess oil
- Springle some chaat masala over it and serve hot with raw onion and a piece of lemon
Note:
If want you can use red food colour along with the batter
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