Crispy and crunchy bartered cauliflower florets are coated with plain flour and corn flour, which are then deep fried, and dressed with mustard seeds, curry leaves, and flavoured oil.
Served with the side of garlic yogurt, these are a great appetiser, accompanied with wine or drinks, as a high tea snack or can be simply enjoyed with your next streaming binge!
Ingredients
To Make The Batter
- 150 gms Cauliflower, cut into small florets
- 4 tbsp all purpose flour
- 4 tbsp corn flour
- salt and pepper, to taste
- water, to make a thick batter
- a pinch of baking soda
- oil, to deep fry
To Make The Sauce
- ½ cup Greek Yogurt, strained
- salt and pepper, to taste
- 1 tsp garlic, chopped
- 1 tbsp oil
- 8-10 curry leaves
- 1 tsp mustard seeds
- 1 red chili, chopped
To Serve
- 1 tbsp Sriracha or tomato ketchup
- a handful of coriander, chopped
Instructions
Step1: To Make The Batter
(1) In a bowl, mix the all purpose flour, salt and pepper, and add enough water to make a thick batter. Make sure the batter does not get too thin, otherwise, it might not be able to coat the cauliflower.
(2) Dip the cauliflower florets in the batter and fry them in hot oil on a medium flame, till they turn golden brown.
(3) Once fried, drain the cauliflower on a paper towel and arrange them in a serving dish.
Step2: To Make The Sauce
(4) In a bowl, add the greek Yogurt. Season the greek yogurt with salt, pepper and garlic.
(5) In a pan, heat the oil. Once it is hot, add the curry leaves, mustard seeds and red chili. Once the mustard seeds start popping (about a minute on medium heat), take it off the hear.
(6) Pour this hot oil mixture on top of the yogurt, and give it a mix.
Step3: To Serve
(7) Just before serving, add the yogurt on top of the cauliflower florets, drizzle with the Sriracha or tomato ketchup and give it a toss.
(8) Garnish with chopped coriander.
Check out more Appetizer recipes here.
