It's all about Food

Crispy, spicy South Indian style fried cauliflower — golden and crunchy on the outside, tender inside.

INGREDIENTS

• 1 whole cauliflower, cut into medium florets

• 1 L water, for blanching

• 1 tsp turmeric powder

• 2 tbsp ginger garlic paste

• 2 tsp red chilli powder

• 2 tbsp garam masala powder

• 1/2 cup rice flour

• 4 tbsp maida (all-purpose flour)

• 1 tsp salt, or to taste

• 3 tbsp water, to make the coating paste

• 500 ml oil, for deep frying

METHOD

1.  Blanch the cauliflower

Bring the water to a boil and add turmeric. Add the cauliflower florets and blanch until just tender but still firm.

2.  Drain and dry

Drain the florets and spread on a kitchen towel to remove excess moisture. Pat completely dry — this helps the coating stick and fry crisp.

3.  Make the coating paste

In a large bowl, mix ginger garlic paste, chilli powder, garam masala, rice flour, maida, and salt. Add water a little at a time to form a thick, clingy paste (not runny).

4.  Coat the florets

Add the dried cauliflower florets to the paste and toss well until every piece is evenly coated.

5.  Heat the oil

Heat oil in a deep pan or kadai over medium-high heat until hot enough for frying (a drop of batter should sizzle and rise immediately).

6.  Fry until golden and crisp

Fry the coated florets in batches, without overcrowding the pan, until golden brown and crisp on all sides, about 6–8 minutes.

7.  Drain and serve

Remove onto a paper towel-lined plate to drain excess oil. Serve immediately while hot and crispy.

TIP  For extra crunch, double-fry: fry once until light golden, rest 5 minutes, then fry again on high heat until deep golden and crisp.