My husband’s favorite amongst Fritters is the cauliflower fritters with a hint of Kasuri Methi. You can use the same batter to make onion, Potato, tomato, capsicum or your favorite veg fritters. You can have fritters as a starter, snack or even a main course accompaniment.
Preparation Time : 20 minutes
Serves : 4-6 persons
Cauliflower / Phul Gobi : 1 big (cut into florets)
Refined flour / Maida : 1 cup
Baking soda : 1 teaspoon
Water as required
Salt to taste
Garam Masala : 1/2 teaspoon
Turmeric Powder / Haldi : 1/4 teaspoon
Kasuri Methi powder : 1 teaspoon
Refined oil for shallow or deep frying
Chaat Masala : 1/2 teaspoon
Boil the cauliflower florets in salted water for 3-4 minutes. Blanche in cold water to stop over cooking and keep aside.
Make a batter with a consistency of pancake batter using maida and water. Add in the haldi, Salt, Garam Masala, Salt, Baking soda and Kasuri Methi. Add 1 teaspoon oil and mix well.
Heat oil in a pan for deep or shallow frying as desired. Coat each floret with the batter and fry on medium heat till golden brown.
Drain excess oil and sprinkle Chaat Masala on top. Serve hot with tomato ketchup.