Ingredients:

• Cauliflower – 1kg
• Salt to taste
• Turmeric powder – 2 tsp
• Gram flour (besan) – 1 cup
• Carom (ajwain) seeds – 1.5 tsp
• Lemon Juice – 1/2 tsp
• Green coriander, finely chopped – 4 tsp
• Green chillies, finely chopped – 4 tsp
• Yoghurt or Curd – 1/2 cup
• Ginger paste – 2 tsp
• Garlic paste – 2 tsp
• Garam Masala – 2 tsp
• Red or yellow chilli powder – 2 tsp
• Oil – 2.5 cups

Method:

1. Boil sufficient water to immerse the cauliflower.
2. Add salt (1 tsp) and turmeric powder.
3. Gradually add the cauliflower to this solution.
4. Cook for 8 to 10 minutes over a medium heat until the cauliflowers are half-cooked.
5. Drain and keep aside.
6. Prepare a batter with the gram flour (besan), carom seeds, lemon juice, coriander, green chillies, yoghurt, ginger-garlic paste, garam masala, chilli powder, salt, and just enough water to have a thick and smooth consistency.
7. Heat oil in kadai (wok). Dip each cauliflower floret into the batter, coat evenly, and deep-fry till golden in colour and crisp.
8. Serve hot.

Recipe courtesy of Vidhya