(Serves 4-6)
1 head of cauliflower, cut into florets* (*when you cut away the stalk)
2 tblsp chopped cilantro (coriander leaves)
Soaking Spices
1 tblsp of ginger/garlic paste
1 tsp garam masala
1 tsp coriander powder
1 tsp salt
2 tsp Kashmiri chili powder
½ tsp white pepper
1 cup water
Batter Spices
1 tsp salt
¾ tblsp ginger/garlic paste
2 tsp garam masala
3 tsp curry leaves
1 tblsp Kashmiri chili powder
2 tsp vegetable oil
1 tsp fresh cracked black pepper
3 tblsp flour
4 tblsp cornstarch
water
Blanch the cauliflower in boiling water for a 3-4 minutes, drain and put in a large bowl.
Add all the soaking spices to the blanched cauliflower add a cup of water and mix well, let sit for 10 minutes then mix well again and drain the water off.
In a separate bowl mix all of the batter ingredients together. Mix just enough water to make a thick batter.
Heat the oil to 365° F.
In a smaller bowl add about 10 cauliflower florets to the bowl and drizzle enough batter to coat, mix lightly with a fork or spoon until well coated. You want the bits and pieces to adhere to the florets. Drop carefully in the oil one at a time, until they are all in.
It's fine if the oil temperature fluctuates down to 325° F. If it gets lower put in less florets at one time or bring the temperature up and increase the heat.
After they have fried for about 20 seconds, using your spider strainer, (I didn't name it, that's what they call them!), check quickly to make sure the florets aren't sticking to each other and then let them cook until they are light golden, about 2 minutes. Remove to a plate and repeat until all the cauliflower has been fried once.
Now let the oil reach about 395° F.
Fry the the florets a second time, this time the oil temperature can fluctuates down to 370° F. but no lower, increase the heat if it goes lower. Fry the florets for about 1 minute or until golden brown. Repeat until all the cauliflower has been fried twice.