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 bite-sized florets
- Besan/ chickpea flour – 6 tablespoons
- Rice flour – 3 tablespoons
- Salt to taste
- Cumin powder – 1 teaspoon
- Coriander powder – 1 tablespoon
- Kashmiri red chilli powder – 1 teaspoon
- Red chilli powder – 1 teaspoon
- Ginger garlic paste – 2 teaspoons
- A pinch of Asafoetida/hing
- Canola oil/vegetable oil – ½ cup
- Boil the cauliflower florets in water on medium flame for 5 minutes. Drain and keep aside. The florets need to be half-cooked so they don’t turn mushy when added to the batter.
- In a large mixing bowl, add the besan, rice flour, ginger garlic paste and all the masalas. Mix well until combined. Slowly add in water and keep whisking until it reaches a thick yet flowy batter consistency. (You will need about ½ to ¾ cups of water. Don’t add in all the water at once. Slowly incorporate it into the mixture until you need your desired consistency.)
- Add the boiled cauliflower florets into the batter and mix well until coated evenly. Let it rest for 5 minutes before frying
- 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. To make sure that they’re cooked through, use a knife to poke the florets to check.
- Transfer the fried pieces to a plate lined with a tissue paper/kitchen towel and serve hot!