Batter fried cauliflower roasted in tandoor (Tandoori Phool) recipe
ingredients
2 small flowers 800 g (28 oz) Cauliflower (phoolgobhi), break into florets, washed, dried
Salt to taste
4 tsp (8 g) Chaat masala
2 Juice of lemons (nimbu)
4 tbsp (40 g) Gram flour (besan)
2 tsp (4 g) Red chilli powder
Vegetable oil for frying and basting 1 Cucumber (khira), sliced
2 Tomatoes, cut into wedges
Salt to taste
4 tsp (8 g) Chaat masala
2 Juice of lemons (nimbu)
4 tbsp (40 g) Gram flour (besan)
2 tsp (4 g) Red chilli powder
Vegetable oil for frying and basting 1 Cucumber (khira), sliced
2 Tomatoes, cut into wedges
method
1. Marinate the florets in a mixture of salt, chaat masala, and lemon juice for 30 minutes.
2. Mix gram flour with 1/2 cup water into a smooth batter. Season with salt and red chilli powder.
3. Heat the oil in a frying pan; dip the florets in the batter and lower gently into the hot oil; fry on low heat. Remove. Once the florets are cool, cut into pieces.
4. Put on skewers and roast in a tandoor for 5 - 6 minutes till golden brown or roast in a preheated oven at 140°C / 275°F for 10 minutes. Baste with oil while roasting.
Remove from skewers and serve with cucumber and tomato wedges.
2. Mix gram flour with 1/2 cup water into a smooth batter. Season with salt and red chilli powder.
3. Heat the oil in a frying pan; dip the florets in the batter and lower gently into the hot oil; fry on low heat. Remove. Once the florets are cool, cut into pieces.
4. Put on skewers and roast in a tandoor for 5 - 6 minutes till golden brown or roast in a preheated oven at 140°C / 275°F for 10 minutes. Baste with oil while roasting.
Remove from skewers and serve with cucumber and tomato wedges.
serving amount
serves: 4
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