It is an Indo-Chinese recipe. Its crunchy, tastes good and is easy to make within seconds. It makes a perfect appetizer, snack or side dish with fried rice, noodles etc.,

Cauliflower (cut into small pieces)-1 small head
All-purpose flour (Maida)-6 tablespoons
Cornflour- 4 tablespoons
Turmeric- ¼ teaspoon
Chilli powder-1 tablespoon
Ginger garlic paste-1 teaspoon
Fennel seeds/powder-1 teaspoon
Red food colour-2 drops (optional)
Salt-to taste
Oil- for frying

  • In a bowl add maida and corn flour then add other ingredients and mix well with spoon.
  • Add water and dissolve all the ingredients without lumps, up to thick but of pouring consistency.
  • Dip well and allow to coat the batter on each florets well.
  • Heat up the oil in a pan and start to fry the cauliflower, take each, piece one by one  dipping inside the batter and transfer to the hot oil. Don’t fry too much at a time. If you do so, it will stick together and the fried florets will not look neat.
  • Finally fry handful of curry leaves in the same oil and add with the fried cauliflower florets.