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Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 6 servings


  • 400 gms Cauliflower florets cut into bite-size pieces
  • 1 cup Flour
  • 1/4 cup Cornflour
  • 1 - 1/2 inchs Ginger
  • 4 - 5 cloves Garlic cloves
  • 3/4 cup Water (add or reduce according to the consistency)
  • to taste Salt

For coating

  • 1/2 cup Curd Sour
  • 1/2 teaspoon Red chilli powder
  • 1/4 teaspoon Ajinomoto/MSG (Optional)
  • 1/2 tablespoon Soy sauce
  • to taste Salt ( you should keep in mind that the cauliflower also has salt)
  • 3 tablespoons Garlic cloves finely chopped
  • 3 green chillies (cut into 2-3 pieces)
  • 1 sprig Curry leaves
  • 4 tablespoons Coriander leaves chopped


  • Mix curd, chilli powder, MSG, soy sauce, salt and colour and keep aside.
  • Grind the ginger and garlic to a fine paste.
  • In a bowl, mix the flour, cornflour, salt, ginger-garlic paste, colour and water. What you have to look for is a batter-like consistency.
  • Dip the florets in the batter, making sure each floret is well coated and fry then in hot oil till slightly brown. If the colour you have added is more, don't wait for it to become brown. When it turns crispy, drain them and place on an absorbent paper.
  • Heat a pan and put the oil.
  • When the oil is heated, add the garlic, chillies and curry leaves and saute them for about 30 seconds.
  • Add the fried cauliflowers and mix well.
  • Now add the curd mixture and mix very well till all the pieces are evenly coated. My suggestion would be not to dump the whole mixture into it. Instead add 3/4th of it and see if the florets are soggy or not. Our aim is to get the florets covered in curd with a mild coating..not soggy.
  • Add the chopped coriander leaves.
  • Serve hot.


Note:If you don't have sour curd, take fresh curd and add a bit of amchoor powder/dry mango powder.