CAULIFLOWER MALLIGAE

Hey all ! Here I am back with a very interesting &

easy snack recipe :-) I had some mint & coriander 

leaves that I wanted to use and while I was searching recipes,

came across this one - "Cauliflower malligae".. 

Very similar to Gobi 65 but with more flavours

and tastes :-) Pls try it & you will love it :-)

CAULIFLOWER MALLIGAE RECIPE:
Recipe Cuisine : Indain / Recipe category : Snack
Prep time : 20 mins / Cook time : 15 mins
INGREDIENTS:
Cauliflower : 1 head (medium sized)
Ginger : 2 inches long
Greeen chilly : As per spicy level 
Cumin seeds : 2 tblsp
Fennel seeds : 2 tblsp
Mint leaves : 1/2 cup
Coriander leaves : 1 cup
Rice Flour : 1/2 cup
Gram flour : 2 tblsp
Corn starch : 2 tblsp 
Salt : as required
Water : as required
Hing : 1 pinch
Oil : As required (for frying & for the batter)
METHOD:
Wash & cut the cauliflower into bite sized pcs. 
In a pan, heat water / salt & turmeric powder.

Once the water boils & becomes hot, turn off the flame.
Transfer the cauliflower pcs into the turmeric water.

After 5 to 7 mins, check the cauliflower & it should be half cooked 
but still crunchy. Then, drain  the water completely & transfer to clean kitchen tissue.

Cover it will another tissue so it will absorb excess water.
This step is important as the cauliflower will drink more oil while frying.

Now in a blender, take ginger / green chilly / mint / coriander/ cumin & fennel seeds.
Add garlic at this stage if use garlic in cooking.

First grind it to a coarse paste without water.

Then add water little by little & make it to a smooth paste.
Transfer it to another bowl.

Add rice flour, gram flour, corn starch, 1 tblsp oil, hing & salt.
Mix it well. The batter as to be slightly thick

Now add the cauliflower pcs to this batter & mix well.

Now in a pan, heat oil in medium flame. Check if the oil is hot.

Once oil is hot, start frying the cauliflowers.Turn both sides & cook evenly.

Once cooked, take out the cauliflowers & drain the oil completely.
Transfer it to kitchen tissues so the excess oil will be absorbed.

Enjoy crispy, yummy & flavourful Cauliflower Malligae 
with your favourite sauce or chutney :-)

NOTES:
* Do not over cook the cauliflowers, it has to be crunchy & the 
pakodas will become soggy while frying.
* The actual recipe had garlic in the mint coriander paste.
* The batter has to be thick. Add rice flour to adjust the consistency of batter.
* Do not add too much water in the mint coriander water.

Please do try and give your feedback..

Your comments and feedback are really important to me:-)

Happy happy yummy yummy cooking..

See you all soon with more interesting recipes :-)