200 gm cauliflower (cut into florets)
3 tbsp rice flour
4 tbsp besan or gram flour
1 1/2 tbsp semolina or suji
1 tsp dry red chilli powder
1/2 tsp nigella seeds or kalonji
Salt to taste
White oil for deep frying
1. Mix in rice flour, semolina and gram flour together in a bowl. Add nigella seeds and dry red chilli powder. Pour required amount of water to whisk the batter to a smooth consistency.(Caution: Don't make it too watery.
2. Add salt into the batter and stir well to remove lump if formed any. The consistency of the batter should be smooth and thick.
3. Blanch the cauliflower in hot water for at least 10 minutes. Drain the water and dry the cauliflower.
4. Dip them into the batter and deep fry in smoking hot oil.
5. Serve warm with a sauce.
Bangla Ranna: An Introduction to Bengali Cuisine: Satarupa Banerjee
Publisher: Orient Longman