To make Cauliflower 65, you will need:
1 tbsp cornflour
2 tbsp plain flour
2 large eggs, beaten
1 tbsp lime juice
2 tbsp ginger garlic paste
4 small green chillies, minced
1 tbsp chilli powder
½ tsp freshly ground black pepper
2 tsp salt
1 cauliflower, cut into bite size florets
1 litre vegetable oil, for deep frying
2 tbsp fried curry leaves
To make Cauliflower 65:
In a bowl, mix the cornflour and plain flour with beaten eggs, ginger garlic paste, green chilli, chilli powder, pepper and salt, stirring to combine. Add a little water, just enough to make a thick paste. Add the cauliflower and stir until evenly coated with the egg mix. Set aside for 30 minutes to marinate.
Heat oil in wok or deep saucepan to 180C, fry the cauliflower in batches (don’t overcrowd the oil), swirling around in oil so they don’t stick together. Fry for 4 minutes or until golden and crisp. Drain on paper towel. Garnish with fried curry leaves to serve.
