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20 minutes
PREP TIME
15 minutes
Cook Time
4
Serves
35 minutes
Total
INGREDIENTS
500 g cauliflower, cut into florets
100 g besan (gram flour)
150 ml plant-based curd
2 tablespoons ginger-garlic paste
2–3 green chillies, finely chopped
1 teaspoon red chilli powder
1 teaspoon garam masala
Salt to taste
Oil for frying
Fresh coriander leaves for garnish
Ensure the oil is hot enough before frying for a crispy texture.
You can add other spices to the batter for extra flavour.
Instructions
Boil the cauliflower florets in salted water for about 5 minutes until slightly tender. Drain and let cool.
In a mixing bowl, combine besan, plant-based curd, ginger-garlic paste, green chillies, red chilli powder, garam masala, and salt to form a thick batter.
Dip each cauliflower floret into the batter, ensuring it is well coated.
Heat oil in a pan for frying. Once hot, carefully place the coated cauliflower florets in the oil.
Fry until golden brown and crispy, about 5–7 minutes.
Remove and drain on paper towels.
Garnish with fresh coriander leaves and serve hot with chutney.