Ingredients
- Cauliflower – 1 (cut into florets)
- Turmeric Powder – 1/2 tsp
- Red Chilly Powder – 2 tsp
- Chicken 65 masala (any brand) – 1 tbsp
- Ginger garlic paste – 1 tsp
- Rice Flour (or corn flour) – 2 tbsp
- Oil – for deep frying
- Salt – to taste
Method
- Cut the cauliflower into florets. Put it in hot salted water for about 5 minutes.
- Drain the florets and take it in a mixing bowl.
- Add required salt, chilly powder, turmeric powder, ginger garlic paste, chicken 65 masala and rice flour.
- Mix well so that all the florets are coated well. The moisture in the florets will help the spices to stick to it.
- Heat oil in a kadai for deep frying. Drop a few florets and deep fry till golden brown and crispy.
- Drain the excess oil in a kitchen towel. Fry the rest of the florets in batches.
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