Crispy, fiery cauliflower florets tossed in a bold Chettinad spice blend. This popular South Indian appetizer is packed with flavor from freshly ground spices and a hint of tang, making it an irresistible snack.
Prep20 min
Cook25 min
Soak15 min
Servings4
Serving size: 1 cup
307cal
7gprotein
35gcarbs
Ingredients
500 g Cauliflower (Cut into bite-sized florets)
0.5 tsp Turmeric Powder (For blanching)
0.5 tsp Salt (For blanching)
1.5 tbsp Coriander Seeds
1 tsp Fennel Seeds
1 tsp Cumin Seeds
1 tsp Black Peppercorns
5 pcs Dried Red Chillies (Adjust to heat preference)
This chettinad dish is perfect for snack. With 307.14 calories and 7.01g of protein per serving, it's a nutritious choice for your meal plan.
16gfat
Cinnamon Stick
3 pcs Cloves
0.5 cup Rice Flour
0.25 cup Corn Starch
2 tbsp Besan
1.5 tbsp Ginger-Garlic Paste
1 tsp Kashmiri Red Chili Powder (For color)
0.25 cup Curd (Whisked until smooth)
1 tbsp Lemon Juice
3 tbsp Water (As needed for batter)
2 cup Oil (For deep frying)
0.5 tsp Mustard Seeds
12 pcs Curry Leaves
2 pcs Green Chillies (Slit lengthwise)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Prepare the Chettinad Masala Powder
In a dry pan over low heat, roast the coriander seeds, fennel seeds, cumin seeds, black peppercorns, dried red chillies, stone flower, cinnamon, and cloves for 2-3 minutes until aromatic. Be careful not to burn them.
Remove the spices from the pan and allow them to cool completely.
Once cooled, grind them into a fine powder using a spice grinder or blender. Set aside.
2
Blanch and Prepare the Cauliflower
Bring 5-6 cups of water to a rolling boil in a large pot.
Add 0.5 tsp of salt and 0.5 tsp of turmeric powder to the boiling water.
Add the cauliflower florets and blanch for exactly 2 minutes. This step partially cooks them and removes any impurities.
Immediately drain the florets in a colander and run them under cold water to stop the cooking process. Pat them completely dry with a kitchen towel; this is crucial for a crispy result.
3
Make the Batter and Marinate
In a large mixing bowl, combine the rice flour, corn starch, besan, ginger-garlic paste, Kashmiri red chili powder, 1 tsp salt, and 3 tablespoons of the freshly ground Chettinad masala powder.
Add the whisked curd and lemon juice. Mix well to form a thick, lump-free paste.
Gradually add 2-3 tbsp of water, if needed, to achieve a thick batter consistency that can coat the back of a spoon (similar to a thick pancake batter).
Add the dry, blanched cauliflower florets to the batter. Gently toss until each floret is evenly and thoroughly coated.
Let the cauliflower marinate for at least 15-20 minutes.
4
Deep Fry the Cauliflower
Heat oil for deep frying in a kadai or deep pan over medium-high heat until it reaches 175°C (350°F).
Carefully drop the marinated florets one by one into the hot oil, ensuring not to overcrowd the pan. Fry in 2-3 batches.
Fry for 5-7 minutes, turning occasionally, until the florets are deep golden brown and crispy on all sides.
Use a slotted spoon to remove the fried cauliflower and drain on a wire rack or a plate lined with paper towels.
5
Temper and Serve
In a separate small pan, heat 1 tbsp of oil over medium heat.
Once hot, add the mustard seeds and allow them to splutter.
Add the curry leaves and slit green chillies. Sauté for 30 seconds until the curry leaves turn crisp and fragrant.
Add the fried cauliflower florets to this tempering. Toss gently for about a minute to coat them evenly with the aromatic spices.
Garnish with freshly chopped coriander leaves and serve immediately while hot and crispy.