Tuesday, February 26, 2013

Gobi / Cauliflower Roast


Cauliflower - 1 medium sized (approx. 1 kg)
Gram Flour - 1/4 cup
Rice Flour - 2 tbsps
Oil for deep frying + 1 tsp

For Masala:

Dry Red Chillies - 15
Garlic Cloves - 5
Coriander Seeds - 1/4 cup
Cumin Seeds - 1/2 tsp
Mustard Seeds - 1/4 tsp
Fenugreek Seeds - 1/8 tsp
Turmeric Powder - 1/4 tsp
Tamarind Extract - 1 tbsp
Curry Leaves - 8
Salt to taste

  1. Cut cauliflower into pieces and wash thoroughly.
  2. Soak in lukewarm water and salt for about 10 minutes.
  3. Roast dry red chillies with 1 tsp oil.
  4. Blend all the ingredients for masala along with roasted dry red chillies into a coarse paste adding very little water.
  5. Mix gram flour, rice flour and blended masala.
  6. Add cauliflower pieces and mix such that the masala coats the pieces. Marinate for 30 minutes.
  7. Heat oil and when the oil starts smoking, drop 4-5 marinated cauliflower pieces into the oil and set the flame to medium to roast the pieces until crisp. Repeat this for all the remaining cauliflower pieces. Make sure the flame is set to high every time you drop the cauliflower pieces into the oil to avoid the masala separating into the oil.
  8. Serve hot.


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