Cauliflower 65

1. 1
   prep · ~3 min

   Blanch the cauliflower florets.

   1.Bring a pot of water to a rolling boil.

   2.Add cauliflower florets and blanch for 2 minutes.

   3.Drain immediately and plunge into ice-cold water to stop cooking.

   4.Drain well and pat completely dry with a kitchen towel.

   TIPEnsure the cauliflower is bone-dry before marinating, or the batter will become watery and won't stick.
2. 2
   mix · ~5 min

   Make the marinade.

   1.In a large mixing bowl, whisk yogurt until smooth.

   2.Add ginger-garlic paste, red chili powder, turmeric, garam masala, cumin powder, black pepper, lemon juice, and salt.

   3.Whisk everything into a thick, uniform paste.

   4.Add all-purpose flour, cornflour, and rice flour. Mix well to form a thick batter.

   TIPThe batter should coat the back of a spoon thickly. If it's too thick, add a teaspoon of water. If too thin, add a bit more rice flour.
3. 3
   mix · ~30 min

   Marinate the cauliflower.

   1.Add the dry cauliflower florets to the marinade.

   2.Gently toss until every floret is thickly and evenly coated.

   3.Cover and let it rest for 30 minutes at room temperature.

   TIPThis resting time is crucial; it allows the spices to penetrate the cauliflower and makes the final dish more flavorful.
4. 4
   fry · ~5 min

   Deep fry the cauliflower.

   1.Heat oil in a deep pan or kadhai to 350°F (175°C).

   2.Slide the battered florets into the hot oil one by one, without overcrowding.

   3.Fry for 3-4 minutes, turning occasionally, until deep golden and crisp.

   4.Use a slotted spoon to remove them and drain on paper towels.

   TIPMaintain medium-high heat. If the oil is not hot enough, the cauliflower will absorb oil and turn soggy; too hot, and it will brown before the inside cooks.
5. 5
   fry · ~1 min

   Fry the tempering ingredients.

   1.In the same hot oil, drop in the curry leaves and slit green chilies.

   2.Fry for 20-30 seconds until the leaves turn crisp and fragrant.

   3.Remove and sprinkle them over the fried cauliflower.

   TIPStand back when adding curry leaves as they will splutter dramatically. This quick tempering infuses the dish with a final punch of aroma.
6. 6
   garnish · ~1 min

   Garnish and serve immediately.

   1.Transfer the crispy cauliflower to a serving plate.

   2.Scatter the fried curry leaves and green chilies on top.

   3.Arrange raw onion slices and lemon wedges on the side.

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