- Cleaning the cauliflower florets is optional - helps to remove any dirt on the cauliflower. And soaking the cut florets with warm water, turmeric and salt softens the florets and it cooks perfectly.
- No need for resting time after marinating the florets. You can deep fry immediately after marinating it.
- If you do not have Kashmiri chili powder or cannot find it, then add regular/ plain chili powder – 1 teaspoon full or add 1 teaspoon of paprika. You may not get a good color like shown in the picture, but taste will be good.
- You can use readily available store brought ginger and garlic paste . It is available in the Indian market, and any brand paste is okay to use.
- After marinating all the cauliflower florets, If you find the florets are not coating well with the batter or you don’t have enough batter to coat well all the florets, then add extra 1 to 2 tablespoon heaped besan/ chickpea flour, 1 tablespoon of rice flour and 2 tablespoon of water and mix it well. Make sure to coat/cover each florets with batter using your hands, else you may have uneven coating. Check for extra salt if needed.
- If you find the the batter to be very thick after preparing the marinade and if it is not spreading well on the florets, then add two tablespoon of water at a time and mix the batter to loosen the consistency and add more if required.
Other appetizers from the blog, I have listed few below, for the complete list of recipe, check the link here -
Appetizers Recipes.
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