CRISPY CAULIFLOWER FRIES

in , on Wednesday, June 6, 2012

DSC_3381               

Ingredients:

Cauliflower 1 medium
Rice flour 1/5 cup(little less than 1/4 cup)
Corn flour 2-3 tsp
Red chilli powder 1 1/2 tsp
Turmeric 2-3 pinches
Salt As needed
Oil For deep frying

Method:

  1. Cut/separate the cauliflower into bite size pieces.
    DSC_3364
  2. Boil this in water with salt and turmeric.
    DSC_3367
  3. When the water boils just put off the flame.
  4. Let it be covered for 10-15 minutes and then drain the water completely.
    DSC_3372
  5. Take the cauliflower in a broad vessel,sprinkle rice flour,corn flour and salt.(the salt in the water wud not get absorbed in the florets,so now too u have to add,but very less is needed)
    DSC_3375
  6. Mix it well so that the powders coats the cauliflower,or else sprinkle very little water to make it stick.
    DSC_3377
  7. Heat the oil and put these mixture in a sprinkled way and cook in medium flame till golden brown and crisp.
    DSC_3379
  8. Serve hot,fry only when you are going to eat,other wise,it will become saggy.

DSC_3389

 

Note:

  • I have used home made sambhar powder,in place of red chilli powder.
  • If you use more of corn flour,then it will turn out hard.
  • Adding more water also will make it hard.
  • Eat within 20-30 mins after frying,otherwise it will become saggy.
  • Keeping covered in hot water cooks the floret,it’s very important,otherwise the flour wont stick to the florets and it will end up in a dirty oil.(all the flour u use for coating will be in oil)

This entry was posted on Wednesday, June 6, 2012 at 3:01 AM and is filed under , . You can follow any responses to this entry through the RSS 2.0. You can leave a response.

Popular entries