- Traditionally Modern Food

5 from 1 vote

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First, Wash and chop cauliflower into bite-size pieces. Avoid big pieces
Add hot water and soak for 15 minutes
Transfer to a colander and drain the water completely
Place the cauliflower on a wide plate
Furthermore add besan flour, rice flour, corn flour, required salt, Kashmiri chilli powder, turmeric powder, and ginger -garlic paste; mix well
Add oil to a heavy-bottomed pan and heat
When the oil turns hot, carefully take 1 tablespoon oil and add on top of the cauliflower
Mix well
Check if the oil is hot - drop one cauliflower, and it should come up in a few seconds oil is ready
Ad cauliflower one by one. Based on pan size fry in batches
initially oil turns frothy but as cauliflower fries froth reduces
flip and fry evenly
fry till cauliflower turns golden brown and the froth subsides
carefully remove using a slotted ladle and drain excess oil out. Place it on a colander covered with an absorbent tissue paper/ kitchen towel
Add curry leaves and fry
Mix well with cauliflower and serve hot

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Soaking the cauliflower in hot water is enough

Make sure the cauliflower is completely drained. It should have moisture but water shouldn't drip. That's is enough for the mixing
For tangy flavor use chaat masala. Add any flavor of your choice
Marinating is optional. You can marinate for a few hours but even the instant version turns crispy
Baking soda is not required if you are deep frying. Follow all the steps. Make sure the oil is hot