The podi masala is ground masala, made from raw rice, dried red chilli, tamarind, asafoetida and salt. Soak half cup rice for 1 hour, drain and grind along with 6-7 dried red chilli, a small piece of tamarind, piece of asafoetida and salt to fine paste. Add very little water. The masala should be thick. After making podis of Jack fruit a few days ago, the remaining masala I kept in the fridge. Normally I use this leftover masala for making Sanna Polo/ Spicy vegetable dosa. This time I used it for Cauliflower Fry.
WHAT YOU NEED:
CAULIFLOWER - 1 SMALL, CUT IN FLORETS
PODI MASALA - 1 CUP
GINGER GARLIC PASTE - 1 TBSP
CHANA POWDER / BESAN - 3-4 TBSP
MINT LEAVES - 1 HANDFUL, CHOPPED
CAULIFLOWER FRY
HOW TO MAKE:
IN A MIXING BOWL ADD IN PODI MASALA, GINGER GARLIC PASTE, CHANA POWDER AND MINT LEAVES. MIX WELL.
NOW ADD WASHED, CLEANED CAULIFLOWER FLORETS AND MIX WELL SO THAT THE MASALA COATED WELL. KEEP ASIDE FOR 10 MINUTES.
HEAT ENOUGH OIL IN KADAHI. WHEN HOT PUT FEW FLORETS IN HOT OIL, REDUCE THE HEAT TO MEDIUM, FRY THEM TILL THEY ARE BROWN AND CRISP. REMOVE AND PLACE THEM ON TISSUE PAPER.
FRY THE REMAINING CAULIFLOWER SAME WAY.
CAULIFLOWER FRY
SERVE CAULIFLOWER FRY AS STARTER / SNACKS OR AS SIDE DISH.
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