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.
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
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.
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.
Saute and add the yogurt. Stir quickly to avoid curdling.
Now tip in the fried cauliflower pieces and saute for a minute.