Malabar cauliflower


First published in 2021
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Rohit says: ‘Malabar cauliflower is a spicy, deep-fried dish originating from Chennai in southern India. I make it as a quick snack and slightly tweak the recipe using Malabar pepper, one of the best quality black peppercorns.’





Place the cauliflower florets in a bowl and toss with the curry leaves, half of the chilli powder, lime juice and a pinch of salt


Add the rice flour, cornflour, green chillies, garam masala, ginger-garlic paste, the remaining teaspoon of red chilli powder, black pepper and a pinch of salt


Start trickling in water bit by bit, stirring the cauliflower constantly to create a batter – the batter shouldn’t be too thick or too thin; just thick enough to stick to and coat the cauliflower in a thin layer


Heat the rapeseed oil in a saucepan until it reaches 180°C. Drop the cauliflower florets in the oil and deep-fry until cooked through, crisp and golden brown (work in batches if you need to). This should take around 7-8 minutes. Drain on kitchen paper. If you’re including the red chillies, quickly fry them in the hot oil for a few seconds after all the cauliflower is done


Serve hot with the chopped coriander, fried chillies and coconut sprinkled on top, plus a final pinch of the Malabar pepper

First published in 2021
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