Cauliflower 65 is a delicious appetizer loved by all. Though it is a simple recipe, we need the right proportion of ingredients to achieve that light and crispy texture. This is a quick recipe by my sister who gives me good cooking tips whenever I have trouble while trying out a few things. It’s quite addictive as it’s gluten-free and works as a perfect appetizer or an evening snack. Check it out and give it a try!
- Cauliflower – 4 cups, cut into medium-sized florets
- Besan/ chickpea flour – 1 cup
- Rice flour – 3 heaping tablespoons
- Salt to taste
- Kashmiri red chilli powder – 2 tablespoons
- Red chilli powder – 1/2 teaspoon
- Ginger garlic paste – 2 teaspoons
- A pinch of Asafoetida/hing
- Canola oil/vegetable oil – 3/4 cup
- Using a steamer basket or an idli cooker, steam the cauliflower florets for 8-10 minutes on medium flame. Try not to overcook the florets so they don’t turn mushy when added to the batter.
- In a large mixing bowl, add the besan, rice flour, ginger garlic paste, hing, salt and kashmiri chilli powder and red chilli powder. Mix well until combined. Slowly add in water and keep whisking until it reaches a thick batter consistency. (You will need about 1/4 to 1/2 cup of water. Don’t add in all the water at once. Slowly incorporate it into the mixture until you achieve the desired consistency.)
- Add the boiled cauliflower florets into the batter and very gently mix well until the thick batter coats the florets evenly. Or you can dip each floret into the batter and fry them one by one.
- Heat ½ cup of oil in a wide kadai/pan and drop the marinated cauliflower into the oil one by one, leaving enough space between them. Fry on medium flame until fully cooked and golden orange.
- Transfer the fried pieces to a plate lined with a tissue paper/kitchen towel and serve hot!