Skip to content
20 minutes
PREP TIME
15 minutes
Cook Time
4
Serves
35 minutes
Total
INGREDIENTS
500 g cauliflower florets
100 g besan (gram flour)
100 ml plant-based curd
2–3 green chillies, finely chopped
1 tsp ginger-garlic paste
1 tsp red chilli powder
1 tsp garam masala
Salt to taste
Oil for frying
Fresh coriander leaves for garnish
Ensure the batter is thick enough to coat the florets well.
You can bake the lollipops for a healthier version.
Instructions
Boil the cauliflower florets in salted water for 5 minutes, then drain and cool.
In a mixing bowl, combine besan, plant-based curd, chopped green chillies, ginger-garlic paste, red chilli powder, garam masala, and salt to make a smooth batter.
Dip each cauliflower floret into the batter, ensuring it is well coated.
Heat oil in a pan for frying.
Fry the coated cauliflower florets until golden brown and crispy, about 3–4 minutes on each side.
Remove and drain on paper towels.
Garnish with fresh coriander leaves and serve hot with a dipping sauce.