CAULIFLOWER BHAJI
Cauliflower I try to include our regular diet, so I will buy this flower very often and here it’s too big. Even I have made generous amount of subzi all the time, still I have some. So one day I just tried with bhaji batter, it works pretty well and surprisingly ridhi loved it. From that day onwards whenever I bought cauliflower I keep some for making bhajis.
Special note:
Always drop the florets into the super-hot water for few mintues in order to take off the bacteria/ worms.
Ingredient:
- Kadala Mavu/ Chick pea Flour – ½ cup
- Red chilli powder – ½ tsp
- Cumin powder – 1 tsp
- Asafetida – 1 tsp
- Baking soda – ½ tsp
- Carom seeds – ½ tsp
- Salt – as req
- Water – as req
- Cauliflower-florets – as req
- Cooking oil – as req (for deep frying)
Procedure:
Step 1 – BHAJI MIX
In a wide mixing bowl add all the ingredients except water, roughly give it a mix then add water depends on the consistency you need, do not pour all at once- the consistency should be like UTTAPPAM batter, neither too thin nor too thick.
Step 2 – MAKING BHAJI
In a deep frying kadai/ pan pour some amount of oil required to deep fry and allow it to heat, meanwhile prepare the required florets for the bhaji.
Step 3:
Once the oil get hot immerse the florets into the bhaji batter (one at a time) and take off the excess and drop into the hot oil. The oil should be hot but not super-hot.
Step 4:
Within a minute the bhaji should puff up (a very little) then it’s time to flip the other side allow it cook for few more mins in a medium-high flame.
Once the sizzle sounds off you can take off the bhaji from the oil and place over the kitchen towel or tissues to take off the excess oil (since we are adding a very little amount of baking soda that helps to observe the oil)
Toss it with some sprinkles of CHAAT MASALA for more taste.
Serve hot with some ketchup and njoy
