- 1 medium-sized cauliflower.
- 1 cup yogurt.
- 4 tbsp chickpea flour.
- 3 large garlic cloves, finely chopped.
- 1 tbsp oil.
- 1 tsp salt.
- 1 tsp ginger powder.
- 1 tsp finely ground dry coriander.
- ½ tsp finely ground caraway.
- ½ tsp finely ground fenugreek.
- ½ tsp garam masala powder.
- ½ tsp soft chili.
- ½ tsp turmeric.
- Oil for frying.
Directions:
1- Cut the cauliflower into medium-sized florets, then wash well with water and drain.
2- Boil an amount of water with ½ teaspoon of salt in a large pot over medium heat, add the cauliflower florets and boil them for 3 to 4 minutes, then turn off the heat and leave the florets in hot water for an additional 7 to 8 minutes. Drain the water and leave it aside.
3- Place the chickpea flour in a hot frying pan, and stirring occasionally until it turns golden color and smells strong.
4- Place the yogurt in a deep bowl, add all the dry spices and salt, then mix the ingredients well until completely combined.
5- Add the oil to the mixture, and mix it well until not clump it.
6- Add the cauliflower florets to the seasoning mixture, and mix it with it until well coated, then cover the bowl with nylon paper and leave it in the refrigerator for at least an hour, preferably until to the next day.
7- Heat the oil in a deep frying pan over high heat, add cauliflower florets in small quantities, and fry for a few minutes until take a medium golden brown.