Recipes from an Indian kitchen with a focus on Andhra cuisine
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Monday, April 4, 2016
300 to 350 grams of cauliflower (3 heaped cups florets)
2 sprigs of curry leaves
2 green chilies (adjust)
1 ¼ tsp ginger garlic paste
1 ½ tsp ajwain/ carom seeds/ vaamu
1 tsp red chili powder (adjust)
1 tsp chaat masala
¼ cup + 3 tbsp besan
Add cauli flower florets to salted hot water and leave for sometime. Drain the water and rinse them thoroughly. Drain in a colander.
Add them to a mixing bowl.
Add ginger garlic paste, curry leaves, green chilies. Sprinkle chili powder, vaamu and chaat masala.
Mix well. Evenly sprinkle the flours and salt. Sprinkle water and coat the gobi well with flours. Use water as needed.
Heat oil in a fry pan. When the oil is hot enough fry until golden on a medium heat. The bubbles in the pan reduce when the florets are fried well.
Drain on a kitchen tissue. Serve hot with a cup of hot tea or coffeep
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