Ingredients
- 2.5 cups, cut into medium florets Cauliflower
- 1/3 cup All-purpose flour (Maida)
- 1/4 cup Corn starch
- 2 tbsp Rice flour / Idiyappam podi
- 2 tsp Oil
- 1 tbsp Kashmiri chili powder / Red chili paste
- 1–2 pinches Pepper powder
- 1/2 tsp Cumin powder
- 1/2 tsp Garam masala powder
- 2 tsp Ginger-garlic paste
- Curry leaves – A few, finely chopped
- 1 tbsp, finely chopped Cilantro (Coriander leaves)
- 3 tsp Lemon juice
- Salt – To taste
- Water – As required
Directions
Cauliflower 65 is a popular South Indian appetizer known for its bold flavors and crispy texture. This vegetarian version of the famous Chicken 65 features cauliflower florets marinated in a blend of spices and flours, then deep-fried to golden perfection. The combination of all-purpose flour, corn starch, and rice flour ensures an irresistibly crunchy coating, while spices like Kashmiri chili powder, garam masala, and cumin add a rich, aromatic heat. Garnished with fresh curry leaves, cilantro, and a splash of tangy lemon juice, Cauliflower 65 makes for an excellent starter or snack that pairs wonderfully with chutneys or sauces. It’s perfect for parties, festivals, or any time you want a flavorful bite that’s both satisfying and vegetarian-friendly.
Note: Nutrition can vary depending on oil quantity used for frying and exact ingredient brands. This is an estimate for a deep-fried version with the batter listed.
Steps
1 Done | Blanch CauliflowerPlace the cauliflower florets in hot water for 1–2 minutes. Drain well. |
2 Done | Prepare BatterIn a mixing bowl, combine all-purpose flour, corn starch, rice flour, oil, chili powder or paste, pepper powder, cumin powder, garam masala, ginger-garlic paste, chopped curry leaves, cilantro, lemon juice, and salt. Add water gradually to form a thick batter. |
3 Done | Coat FloretsAdd the blanched cauliflower florets to the batter, ensuring they are well-coated. |
4 Done | FryHeat oil in a kadai or deep frying pan. Fry a few slit green chilies and curry leaves until crisp; set aside for garnish. Then, fry the coated cauliflower florets in batches over medium-high heat for 5–7 minutes until they are crisp and browned. Drain on paper towels. |
5 Done | ServeGarnish the fried cauliflower with the crisped curry leaves and green chilies. Serve hot with ketchup or your preferred dipping sauce. |
6 Done | 💡 TipTo maintain crispiness, if the fried cauliflower turns soggy after a while, you can deep-fry them again over high heat for 1–2 minutes. |
