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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.
For 4 servings
Prepare the Chettinad Masala Powder
Blanch and Prepare the Cauliflower
Make the Batter and Marinate
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.
This chettinad recipe takes 45 minutes to prepare and yields 4 servings. At 310.99 calories per serving with 6.92g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
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Deep Fry the Cauliflower
Temper and Serve
For a lower-oil alternative, preheat your air fryer to 200°C (400°F). Arrange the coated florets in a single layer, spray with a little oil, and air fry for 15-20 minutes, flipping halfway, until golden and crisp. Then proceed with the tempering step.
This recipe works wonderfully with other vegetables like broccoli, mushrooms, or baby corn. You can also use paneer or tofu cubes; skip the blanching step for these.
Add 1 tablespoon of roasted and ground cashews or poppy seeds (khus khus) to the Chettinad masala powder for a richer, nuttier flavor profile.
This recipe is naturally gluten-free. Just ensure your besan (gram flour) is pure and not mixed with any wheat flour.
Cauliflower is a great source of antioxidants, and the spices used, such as turmeric, cloves, and cinnamon, are packed with compounds that help protect your cells from damage.
Many spices in the Chettinad masala, particularly turmeric (containing curcumin) and ginger, are known for their potent anti-inflammatory effects, which can help combat chronic inflammation.
Cauliflower is high in dietary fiber, which is essential for digestive health, promoting regular bowel movements and feeding the beneficial bacteria in your gut.
The combination of vitamins from cauliflower (like Vitamin C) and the antimicrobial properties of spices like cloves and black pepper can help support a healthy immune system.
A single serving of Chettinad Cauliflower 65 (approximately 1 cup) contains around 300-350 calories. The majority of the calories come from the oil used for deep frying.
While cauliflower and the spices offer health benefits like fiber and antioxidants, this dish is deep-fried, which adds significant fat and calories. It's best enjoyed in moderation as a special treat. For a healthier version, consider baking or air-frying the cauliflower.
Yes, absolutely! To make it in an air fryer, preheat to 200°C (400°F). Place the coated florets in a single layer, spray with oil, and air fry for 15-20 minutes, flipping halfway through, until crisp. Then, toss them in the tempering as per the recipe.
To reduce the heat, decrease the number of dried red chillies and black peppercorns in the Chettinad masala powder. You can also omit the slit green chillies in the final tempering step.
Stone flower, or dagad phool, is a type of lichen used as a spice in Indian cuisine. It has a unique, earthy, and smoky aroma that is characteristic of Chettinad dishes. While you can make the dish without it, using it provides a more authentic flavor.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The cauliflower will lose its crispiness. To reheat, spread them on a baking sheet and bake at 190°C (375°F) for 5-7 minutes or air fry for 3-4 minutes until heated through and slightly crisped up.
This recipe goes great with these complete meals
A rich and aromatic mutton curry from the Chettinad region of Tamil Nadu. Tender mutton pieces are simmered in a fragrant gravy made from freshly roasted spices and coconut, creating a deeply flavorful dish.
Aromatic and spicy rice vermicelli tossed with mixed vegetables and a classic Chettinad spice blend. This South Indian tiffin is a flavorful and satisfying meal, perfect for breakfast or a light lunch.
A fiery and aromatic chicken curry from the Chettinad region of Tamil Nadu. Tender chicken is cooked in a flavorful gravy made with freshly roasted spices, coconut, and a hint of tanginess. A true classic for spice lovers.
A fragrant and spicy chicken curry from the Chettinad region of Tamil Nadu. This thin, flavorful gravy, known as salna, is packed with freshly ground spices and is the perfect side for parottas, idiyappam, or dosas.
