Batter fried cauliflower roasted in tandoor (Tandoori Phool)

Servings: 4

Author:

Cauliflower dishes [/dishes/vegetable-dishes/cauliflower-dishes/] Vegetable Dishes [/dishes/vegetable-dishes/]

Indian [/cuisines/indian/]

🧂 Ingredients

2 small flowers Cauliflower

phoolgobhi, break into florets, washed, dried, each weighing about 28 oz
Salt to taste
4 tsp Chaat masala
2 Juice of lemons

nimbu
4 tbsp Gram flour

besan
2 tsp Red chilli powder
Vegetable oil for frying
1 Cucumber

khira, sliced
2 Tomatoes

cut into wedges

1 Marinate the florets in a mixture of salt, chaat masala, and lemon juice for 30
minutes.
2 Mix gram flour with 1/2 cup water into a smooth batter. Season with salt and red
chilli powder.
3 Heat the oil in a frying pan; dip the florets in the batter and lower gently
into the hot oil; fry on low heat. Remove. Once the florets are cool, cut into
pieces.
4 Put on skewers and roast in a tandoor for 5 - 6 minutes till golden brown or
roast in a preheated oven at 140°C / 275°F for 10 minutes. Baste with oil while
roasting.
5 Remove from skewers and serve with cucumber and tomato wedges.