Ingredients:

• 1 – cauliflower, broken into big florets
• 4 Cloves – garlic, chopped finely
• 1 inch piece – ginger, chopped finely
• 3 – green chillies, chopped finely
• 15 to 20 – Basil leaves, chopped finely
• 1 cup – plain flour
• 1 tbsp – Rice flour
• 1 tbsp – gram flour
• 1 tbsp – cornflour
• 0.25 tsp – carom seeds
• 1 tsp – sesame seeds
• 0.25 tsp – chilli flakes
• 2 pinches – Asafoetida powder
• 1 tsp – mustard paste
• 1 – bread, crumbled finely
• Oil
• Salt to taste

Method:

1. Wash and drain florets and place on absorbent cloth to soak excess water.
2. Take them in a bowl and sprinkle garlic, ginger, chillies, salt, and mustard. Toss till all florets are well-coated.
3. Sprinkle corn flour, toss again, and keep for at least 15-20 minutes.
4. Make a batter with the rest of the ingredients, except oil. The batter should be thick enough to coat florets well.
5. Add salt and 1 tbsp oil to the batter and mix well.
6. Heat oil, dip each floret in batter and drop into hot oil.
7. Reduce heat to medium and fry to a crisp light golden colour.
8. Drain on absorbent kitchen paper.
9. Serve hot with ketchup or green chutney.

Recipe courtesy of Saroj Kering