Cauliflower Pepper Fry

Ingredients

• 25-30 medium sized florets of cauliflower 
• 1½ teaspoons crushed black peppercorns
• 1 cup refined flour (maida)
• ¼ cup corn flour
• 1 teaspoon red chilli powder
• ¼ teaspoon turmeric powder
• Salt to taste
• 2 tablespoons chopped fresh coriander leaves
• 2 tablespoons oil + for deep frying
• 1 large onion, finely chopped
• 1 tablespoon ginger-garlic paste
• ½ teaspoon fennel (saunf) powder
• 15-20 curry leaves

 
Method

1. Combine together refined flour, corn flour, red chilli powder, turmeric powder, salt, 1 tablespoon coriander leaves and 1 cup water to a smooth thick batter in a bowl.
2. Add the cauliflower florets and mix. Coat the batter well on each floret.
3. Heat sufficient oil in a kadai. Slide in the cauliflower florets in 2 batches and deep fry till light golden brown and crisp. Drain on an absorbent paper.
4. For the tempering, heat 2 tablespoons oil in a pan. Add onion and salt and sauté till translucent. 
5. Add ginger-garlic paste and sauté for a minute. 
6. Add fennel powder, crushed black peppercorns and curry leaves and sauté for a minute. Add 2 tablespoons water, mix and cook for a few seconds.
7. Add the fried cauliflower and toss well. Add the remaining coriander leaves and mix well.
8. Transfer onto a serving platter and serve hot.