This is inspired from a South Indian spicy non veg snack, Chicken 65. Vegetarians can replace the chicken with cauliflower and relish it too. This is a nice and crispy snack and has to be served immediately after making. You can half fry the florets with the batter and do the finishing touches just before serving.
Ingredients:
Cauliflower ... 1 small
Ginger paste ... 1 tsp
Garlic paste .. 1 tbsp
Maida ............ 3 tbsps
Rice flour ... 2 tbsps
Corn flour ...... 2 tbsps
Red chilli powder .. 1 tsp (add more if you like)
Garam masala powder .. 1 tsp
Kesari colour ... 1 pinch
Curry leaves .. 2 sprigs
Green chillies .. 3-4 slit
Yogurt....... 2 tbsps
Salt ......... to taste
Oil ......... to fry
Method:
Cut the cauliflower into big florets. Boil it for half a minute with little salt.
Drain the water. Sprinkle some spice powders and set aside.
Mix the flours together adding salt, ginger garlic paste, red chilli powder, garam masala and a pinch of saffron colour.
Make a thick batter.
Tip in the cauliflower pieces into the batter. Alternatively you can also dip each piece separately before frying.
Heat oil in a pan and fry the cauliflower pieces coated with the batter.
Fry them to a very crispy texture on medium flame.
Remove on a paper towel and set aside.
Just before serving heat a little oil in a pan. Add curry leaves and slit green chillies.
Add a little turmeric powder and dhaniya jeera powder.
Saute and add the yogurt. Stir quickly to avoid curdling.
Now tip in the fried cauliflower pieces and saute for a minute.
Add some coriander leaves. Serve it as a snack or a side dish with dal chawal.
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