Ingredients:
- Par-Boiled Cauliflower – 2 cups
- Cooking oil – to deep fry
Dry mixture:
- Bread crumbs – ¾ cup (or) as req
Wet mixture:
- Corn flour – ¼ cup
- Soy sauce – 1 tblsp (less sodium)
- Freshly grounded pepper – 1 tsp
- Freshly grounded roasted Cumin powder – 1 tsp
- Chaat Masala – 1 tsp
- Water – as req
- Salt – to taste
Procedure:
- Heat some cooking oil in a pan to deep fry
- Meanwhile, in a wide bowl transfer the bread crumbs and keep aside
- In another wide bowl, add the corn flour, soy sauce, ground pepper, roasted cumin powder, chaat masala and salt. Mix well and add water little by little until it forms a thin paste and keep aside.
Double Breaded Method:
- Drench the par-boiled cauliflower florets into the wet mixture and place the drenched florets into the bread crumb mixture and toss it gently
- Again drench the breaded florets into the wet mixture, drench thoroughly and toss it into the same bread crumb mixture finally and put it into the hot oil and cook it under medium flame for about 2 mins on each side.
- Once the sizzle sounds off, take the cauliflower out from the oil and place it over any paper towel, to drain out the excess oil.
- The super crunchy and tasty “DOUBLE BREADED CAULIFLOWER” is ready to serve.
NOTE/TIP:
- Always use small florets, so that it will cook easily
- You can substitute even with broccoli instead of cauliflower
- Since we are adding bread crumbs, the outer part will burn easily on high flame; always cook the florets under medium flame.
