Cauliflower Florets: 20
Kashmiri Chilli Powder: 1tbsp
Garam Masala: ½ tsp
Corn Flour: 1tbsp
Atta/Plain Flour: ¼ cup (I used atta)
Lemon Juice: 2tbsp
Green Chilli: 5
Curry leaves: few
Oil: for deep frying +2tbsp for marinating
Method Of Preparation
Soak cauliflower florets in hot water for few minutes. Drain it before marinating.
In a bowl add Kashmiri chilli powder, garam masala, corn flour, atta, salt, lemon juice, curd, oil and little water to make it a smooth paste.
Add cauliflower florets, slit green chilli and curry leaves to it and mix it well with hand.
Keep this for about 30 minutes to 1 hour.
Heat oil in a pan and deep fry the florets till done.
Serve hot with chappathi/roti.