Dahakti Gobhi –  Tandoori Cauliflower florets

The dish is a popular in the menus of Indian Bar Restaurants, as this is a great snack that can be served with drinks as an appetizer.   The name is an expression of how the florets of the cauliflower are looking.  The finished dish resembles burning coal because of its bright orange color and shape like a coal.

1 full Cauliflower-break it with hands in individual florets (do not cut)

1 egg

2 tbsp flour

2 tbsp cornflour

1 tbsp semolina

1 tsp ground garam masala (cinnamon, cardamom, black pepper, cloves, bay leaf, cumin seeds)

Tandoori Orange food color

1 tsp full of chilli powder (substitute it with Kashmiri Mirch for brighter color & less heat

Salt

Sugar 1/2 tsp

Mustard oil 1 tbsp

1 tbsp vinegar

For Garnish : Chaat Masala  and green chutney

Prepare the marination

• Blanch the cauliflowers and drain completely
• Now in broad mixing pan start with whisking eggs
• Add slowly flour+cornflour + semolina.  Whisk to a smooth paste
• Add Salt, chilli powder, garam masala, sugar
• Add mustard oil and whisk 
• Add vinegar and whisk well. 
• Add the food color.  The batter should be thick and sticky.  A runny marination batter won’t work.
• Adjust salt

Now marinate the cauliflower

Marinate for at least  1-2 hours

Now deep fry individually, drain

Sprinkle chaat masala for another kick of flavors & serve with green coriander chutney. 

Enjoy