Introduction:

 Cauliflower florets with a crisp coating

Recipe Category:

Published :  2012 - 12- 26

Nutritional Information:    

    Per Servings

• Calories: 338 kcal 

• Proteins: 9.3 g

• Fat: 23.2 g 

• Minerals: 1.8 g 

• Fibre: 1.6 g

• Carbohydrates: 23.0 g

Instructions :   

• Make a batter with the gramflour, hing, beaten curd, ajwain, garam masala powder, salt, chilli powder, coriander powder chopped green chillies, ginger-garlic paste, turmeric powder, lemon juice, two tbsp oil and water.

• Heat the oil in the pan, when it comes to smoking point, dip the cauliflower florets in the batter and deep fry till crisp and golden. Remove with a slotted spoon and drain on absorbent paper. Serve hot, sprinkled with a little chilli powder and chopped coriander leaves.

Time Required:

 20 minutes

Serves

Ingredients :

• 250 g cauliflower florets, parboiled

For the batter:

• 1 cup gramflour (besan) 

• a pinch of asafoetida (hing) 

• 1/2 cup curd, beaten 

• 1/4 tsp thyme ( ajwain) 

• 1/4 tsp garam masala powder 

• salt to taste 

• chilli powder 

• 1/2 tsp coriander powder 

• 1/2 tsp chopped green chillies 

• 1 tsp ginger-garlic paste 

• 1/4 tsp turmeric powder 

• 2 tsp lemon juice 

• 2 tbsp oil 

• Oil as required for deep fruing

For the garnish:

• A little chilli powder 

• A handful of coriander leaves, 

• Chopped leaves, chopped

Source :