- Prep Time:10m
- Cook Time:15m
- Total Time:25m
- Serves: 2
- Yield: 2 cups
Ingredients
- 2 heaped cups of cauliflower florets
- 1/2 c chickpea flour (besan flour)
- 1/4 c rice flour
- 2 tsp. red chilli powder (paprika)
- 1/8 tsp. turmeric powder
- 1/4 tsp. baking soda (optional)
- 1/2 c water (approx)
- Salt to taste
- Oil to fry
Instructions
- Cook the cauliflower with salt and water until almost translucent.
- Drain and set aside.
- Mix the remaining ingredients till you get a batter with a pouring consistency.
- Heat the oil in a small pan. It is hot when a drop of the batter, sinks into the oil and rises up immediately.
- Dip each floret into the batter, shake off excess, and fry until light brown.
- Drain over paper towels and serve hot!
