Cauliflower Popcorn

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Crisp, flavourful cauliflower florets for an easy snack

prep time

20-30 mins

cook time

20 mins

serves

Cauliflower florets - 250g

For the batter

Maida 4 tbsp
Cornflour 4 tbsp
Salt & Pepper to taste
Enough water to make a thick batter
A pinch of baking soda
Oil to fry

For Sauce

Strained yogurt (Greek yogurt)
Tomato ketchup / Sriracha 1 tbsp
Curry leaves (8-10)
Mustard seeds1 tsp
Red chilly - 1
cut in roundels
Chopped garlic 1 tsp
1 tbsp oil

Cut the cauliflower into small florets
Mix the cornflour, plain flour, and make a thick batter of coating consistency
Dip the cauliflower florets in the batter and fry them in medium hot oil till golden brown
Drain them on a paper towel and arrange them in a serving dish

For the sauce

Take the strained yogurt and season with salt, pepper, and chopped garlic

Crunchy batter-coated cauliflower florets with a lovely hint of desi flavours with mustard seed, curry leaf, and flavoured oil, served with a side of lasooni (garlic) yogurt.

Makes for a great appetizer with wine and drinks, a high tea snack, or simply an accompaniment to your next streaming binge

Dietary Information

Nutritional Information

Typical values*	per Serving	contents
Protein	8%	25 kcal
Fat	69%	212 kcal
Carbohydrates	23%	72 kcal

Factoid

Mustard is one of the highlights of this recipe and a much-loved part of Indian tadka. But did you know that Pope John Paul XXII loved mustard so much that in the early 1300s, he created a new Vatican position of mustard-maker to the Pope – ‘Grand Moutardier du Pape’?

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