Cauliflower deep fried in a special batter. Nice and crunchy. Another Bengali specialty. Can be eaten just like that or as a side dish with lentil and rice.
Servings: 4 | Time To Prepare: 30 min | Submitted By: Chitra Nag
- 1, large Cauliflower
- 1, inch (grated) Ginger
- to taste Salt
- 2, Green Chili
- 1, cup Rice Flour
- 1/2, tsp Red Chili Powder
- 1/2, tsp Turmeric powder
- 2, cup Cooking Oil
- Separate florets of Cauliflower. Wash. Boil water in a large pan. Add grated ginger, salt and green chili. Put cauliflower florets in boiling water. Ensure that Cauliflower florets are only half cooked. Remove cauliflower florets into a strainer to drain out the water. Allow to cool.
- Prepare the batter :- Mix rice flour with just sufficient water to make the batter of thick consistency. Add salt, turmeric powder and red chili powder and mix thoroughly.
- Heat oil. Dip each cauliflower florets in the batter and deep fry till golden brown. Serve hot.
Note: these are the reviews posted by users on the old angithi.com website,
which has been now ported to this blog site.