🍽️ Cauliflower in Crispy Batter

Name: Cauliflower in Crispy Batter
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g chickpea flour; 0.5 tsp cumin (ground); 0.5 tsp coriander (ground); 0.5 tsp turmeric powder; 1 pinch chili powder; 1 tsp salt; 1 l vegetable oil (for frying); 2 heads cauliflower (approx. 1 kg); 1 handful cilantro; 250 g yogurt; pepper; lemon juice

716 kcal · 30 min · 4 servings

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Ingredients

200 g chickpea flour
0.5 tsp cumin (ground)
0.5 tsp coriander (ground)
0.5 tsp turmeric powder
1 pinch chili powder
1 tsp salt
1 l vegetable oil (for frying)
2 heads cauliflower (approx. 1 kg)
1 handful cilantro
250 g yogurt
pepper
lemon juice

Instructions

1. Put the chickpea flour into a bowl. Season it with cumin, coriander, turmeric, chili, and salt. Stir in about 250 milliliters of cold water while stirring constantly until you have a smooth batter.
2. The batter should be quite thick so that the vegetables can be coated well later on.
3. Divide the cauliflower into small florets, wash them, and let them drain well.
4. Heat the oil for frying in a pot. If bubbles rise on a wooden spoon handle dipped in the hot oil, the oil is hot enough (for a deep fryer approx. 170 degrees Celsius).
5. Dip the vegetables in the batter and fry them in batches until golden brown in the hot oil. Turn them occasionally. Lift the crispy fried vegetables out of the oil with a slotted spoon and let them drain on kitchen paper.
6. Wash the coriander, shake it dry, pluck off the leaves, and chop half of them finely. Mix them into the yogurt and season the sauce with salt, pepper, and a splash of lemon juice.
7. Divide the fried cauliflower among plates. Garnish with a few dollops of the yogurt sauce and the remaining fresh coriander leaves.

Nutrition per serving

kcal: 716
Protein: 24 g · Fett/Fat: 52 g · Carbs: 37 g