Gobhi 65/Spicy Cauliflower Tempura Indian Style

ummer is at its peak and the sun scorches the earth every day. Its almost midnight here and its 86 degrees outside *phew*. In the relentless heat however the rain gods do peek in every other day to provide some very welcome relief.
It was such an afternoon on Saturday this past weekend when the rains were especially merciful. As it rained cats and dogs, we sat on our patio on a Saturday afternoon - which usually means shopping afternoon - and marveled on how beautiful nature was (yes hubby and I still get corny sometimes about that stuff). Somehow the conversation changed very quickly to food (are you kiddin' me) and we were talking about how nice it would be to get something hot and crispy to munch on. I was immediately like 'lemme go and make some pakoras'. Hubby not being that much a fan of pakoras, I instantly sensed that on his face. That is when I was reminded of this fabulous appetizer that we had had at an Indian restaurant during our last vacation a couple of months ago. I had totally loved it then and my analyzing taste buds had read the recipe right then and there and kept it somewhere in my head. Yes I recalled it then and here's the result for you to see and enjoy.

Ingredients:
Cauliflower .......................... 1 medium
Cornstarch ........................... 1/4 cup
Rice flour ............................ 4 tbsp
Garam masala powder ............. 1 tsp
Chilli powder ....................... 2 tsp
Turmeric powder ................... 1/2 tsp
Coriander powder .................. 1 tsp
Ginger garlic paste ................. 2 tsp
Salt ................................... to taste
Lemon juice ......................... 2 tsp
Beetroot juice or Red food color optional
Oil for deep frying

For the seasoning-
Oil .................................... 1 tsp
Curry leaves ......................... few
Cumin/mustard seeds .............. 1/2 tsp
Onion ................................. 1 small chopped
Bell pepper .......................... 1 medium chopped
Chilli sauce .......................... 1-2 tsp
Chaat masala, cilantro.............. for garnish

Method:
1. Wash and cut cauliflower into bite size florets. Keep aside.
2. Mix all ingredients,( except oil) and add very little water to a paste like consistency (somewhat like a pakoda batter consistency) without any lumps. Add the florets in the mixture and mix well so that florets get evenly coated with the paste.Cover and set aside for 30 minutes.
3. Heat oil in a frying pan on medium heat. Deep fry the florets in batches until crispy. Don't cook on high heat as the cauliflower will not get cooked and will not become crispy. Drain on a paper towel.
4. In another pan heat 1 tsp oil on medium heat, add cumin and let it splutter. Throw in the onions, bell pepper and cook till the onions are translucent. Add in little salt if needed, add in the florets, chilli sauce and give a good mix. Sprinkle some chaat masala and cilantro. Serve hot. ENJOY!

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