PHOOL TUKRI

Preparation Method :

• Leaving 1" of the stem cauliflower, cut the rest of the stem. Boil 8 cups water with 2 teaspoon salt and 1 teaspoon sugar. Put the cauliflower in it.
• Put the cauliflower with stem side down.  The cauliflower is dipped in water. Bring to a boil again.
• Boil for 2-3 minutes till the stalk of the flower turn a little soft. Check with a knife. Remove from fire. Remove from water and refresh in cold water. Wipe dry with a clean kitchen towel.
• Mix all ingredients of the marinade. Spread the marinade in the florets of the cauliflower, especially from the backside. Keep aside for 15 minutes.
• Mix all ingredients of the batter in a deep big bowl. Add enough milk to get a thick coating batter.
• Heat oil for deep frying in a kadai. Dip the cauliflower in the batter. Spread the left over batter nicely with the hands on the cauliflower to cover nicely.
• Carefully put in medium hot oil and deep fry till light golden on medium heat. Reduce heat and fry on low heat till a little brown. Remove from fire.