Cauliflower 65

Instructions

1. 1

   Blanch the Cauliflower

   • Bring a large pot of water to a rolling boil. Add 0.5 tsp of salt.
   • Add the cauliflower florets and blanch for exactly 3 minutes. This helps to cook them partially and remove any raw smell.
   • Immediately drain the florets in a colander and rinse with cold water to stop the cooking process. Let them drain completely.
2. 2

   Prepare the Batter and Marinate

   • In a large mixing bowl, combine maida, corn flour, rice flour, ginger-garlic paste, Kashmiri red chili powder, garam masala, turmeric powder, and 0.75 tsp salt.
   • Add the whisked curd and mix to form a thick paste.
   • Gradually add water, about 1 tablespoon at a time, whisking continuously to form a thick, smooth batter. It should be the consistency of a thick pancake batter, able to coat the florets without dripping off easily.
   • Add the dry, blanched cauliflower florets to the batter. Gently toss until each floret is evenly and generously coated.
   • Set aside to marinate for at least 15 minutes.
3. 3

   Deep Fry the Cauliflower

   • Heat oil for deep frying in a kadai or deep pan over medium-high heat. The oil is ready when a small drop of batter sizzles and rises to the top immediately.
   • Carefully drop the battered florets one by one into the hot oil, ensuring not to overcrowd the pan. Fry in 2-3 batches.
   • Fry for 4-5 minutes, turning occasionally, until they are deep golden brown and crispy on all sides.
   • Using a slotted spoon, remove the fried florets and drain them on a wire rack or a plate lined with paper towels.
4. 4

   Prepare the Tempering

   • In a separate small pan or wok, heat 1 tbsp of oil over medium heat.
   • Once the oil is hot, add the slit green chilies and curry leaves. Be careful as they will splutter.
   • Sauté for 30-45 seconds until the curry leaves turn crisp and fragrant.
5. 5

   Toss and Serve

   • Add the fried cauliflower florets to the pan with the tempering.
   • Toss everything together quickly for about 30 seconds to coat the florets evenly with the tempered spices.
   • Turn off the heat. Squeeze fresh lemon juice over the top and garnish with chopped coriander leaves.
   • Serve immediately while hot and crispy for the best texture.