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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Bangladeshi
Ingredients Method Video

Ingredients
  

  • 1 head of cauliflower
  • 1 1/2 tbsp salt (for blanching) or 1/4 tsp (for raw cauliflower)
Batter
  • 1/2 cup besan
  • 1/4 cup corn starch or rice flour
  • 1/2 tsp salt
  • 1/4 tsp sugar
  • 1/2 tsp red chili powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp gorom mosholla/garam masala
  • 1/4 tsp baking soda
  • 1/2 tsp ginger paste
  • 1/2 tsp garlic paste
  • 1/4 cup Cilantro (chopped)
  • 1/3 cup ice cold water (+- 1 tbsp as needed)

Method
 

Prep
  1. Wash your cauliflower, then slice in half.
  2. Carve out the middle and take it out.
  3. Then cut into small florets. about 1 1/2 inches in size
  4. Now you can use them raw and season with a bit of salt.
    Or for soft centers, blanch in salted boiling water for just a minute, then let drain on a wire rack to cool and dry. You can also put them into an ice bath before drying for a more crunchier texture.
Batter
  1. Put all your batter ingredients (except water) in a bowl. Pour in ice chilled water bit by bit, and whisk for a few minutes to get a lump free batter.
  2. Then add in your cooled cauliflower. Mix everything together gently.
  3. If the batter gets too thin from any moisture from the cauliflower, you can always add in a bit more besan (gram flour)
Frying
  1. Heat your oil on medium high. Check to see if the oil is hot by dropping in a tiny piece. it should bubble up in a second.
  2. Then gently place your cauliflower pieces into the oil one by one or several at a time, whichever you're comfortable with.
  3. Flip them over as soon as possible. Separating the pieces if they clump together.
  4. Then let them fry for about 8 to 10 minutes until nice and golden brown, flipping them over a few times to get all sides.
  5. Take them out, strain on a wire rack for a bit, and serve immediately.