Cauliflower Bonda

How to Prepare

1. Clean and grate 5 medium cauliflowers into small florets.
2. In a large mixing bowl, combine 2.5 cups of besan (gram flour)
3. 5 cup rice flour
4. 5 tsp red chili powder
5. 25 tsp turmeric powder
6. 5 tsp cumin seeds, salt to taste, and a pinch of asafoetida.
7. Add water gradually to the dry mixture to form a thick batter (about 1.5-2 cups of water). The batter should coat the cauliflower florets well.
8. Heat oil in a deep frying pan over medium heat for deep frying.
9. Dip each cauliflower floret into the batter, ensuring it is fully coated.
10. Carefully drop the coated florets into the hot oil and fry until golden brown and crispy (about 3-4 minutes per batch).
11. Remove the bondas using a slotted spoon and place them on a paper towel to drain excess oil.
12. Serve hot with coconut chutney or tomato ketchup.