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10.5.09What'scookingLG

Indian Cauliflower

Poppers? Please. Try an Indian take on appetizers with these savory bites.

Serves: 4
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  1. In a medium bowl, combine the flour, salt, cayenne, cumin, coriander, baking soda, and baking powder. Stir in as much of the water as needed to make a thin batter.
  2. In a skillet over medium-high heat, heat oil. Dip florets in batter individually, then add to skillet and cook until crisp on both sides, turning once. Repeat until all the florets are cooked. Arrange the florets on a plate and drizzle with the yogurt. Sprinkle with chaat masala, top with a spoonful of chutney, and serve immediately.

What you need:

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt 
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon baking powder
  • 2/3 to 3/4 cup water
  • 1/4 cup canola oil, for frying
  • 3 cups cauliflower florets, steamed
  • Chaat masala (optional)
  • Plain or spiced non-dairy yogurt
  • Mint or tamarind chutney (optional)

What you do:


  1. In a medium bowl, combine the flour, salt, cayenne, cumin, coriander, baking soda, and baking powder. Stir in as much of the water as needed to make a thin batter.
  2. In a skillet over medium-high heat, heat oil. Dip florets in batter individually, then add to skillet and cook until crisp on both sides, turning once. Repeat until all the florets are cooked. Arrange the florets on a plate and drizzle with the yogurt. Sprinkle with chaat masala, top with a spoonful of chutney, and serve immediately.