In a wide bowl, take the cauliflower florets. Pour the hot boiling water, a teaspoon of salt and ½ teaspoon of turmeric powder. Leave them to blanch for 10 to 15 mins.Later, remove the florets, and let them come to room temperature.
In another mixing bowl, take all these>> Ginger-garlic paste, red chilli powder, red food colour, garam masala powder, ground pepper powder, jeera powder/ground cumin, dhaniya powder/ground coriander, corn flour, maida/plain flour, few chopped coriander leaves, salt, ½ teaspoon turmeric powder.Mix all the dry ingredients.
Take the blanced florets into the mix. Coat them slightly, and put them aside.
Add 4 to 5 tablespoons of water to the dry ingredients and make a lump free batter as shown.
STOVE TOP METHOD FRYING:
Put a deep fry pan on stove top, under high flame. Pour the oil and let it heat to its high boiling point. Then lower the flame and gently drop each floret after dipping, coating in the batter.
After 3-4 mins, very gently turn them to the other side until they turn golden brown in colour. Then, using a mesh ladle, take each one out onto a plate covered with kitchen tissue. Done!
AIR FRYER METHOD FRYING:
IMPORTANT TRICK TO FOLLOW:While making the batter, add 2 to 3 tablespoons of cooking oil, along with 2 tablespoons of water. This makes the batter not to stick the mesh while air-frying.
Brush the air-fryer mesh with oil. Dip each of the cauliflower floret in the batter, place them gently on the air-fryer mesh. Once again spray the florets with oil. Close the air-fryer.
Set the time to 10 mins, at a temperature of 200C / 390F. Pause at this stage, reverse each floret, spray a bit of oil, air fry again for 10 mins more. Later, remove gently and serve. Done!
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