Cauliflower crispies

Cauliflower crispies (or you can call it Bhajjis) is very easy to make. I always prepare this as a starter if I invite friends for dinner. The best thing about this dish is you can marinate and keep it aside 3-4 hours back and fry it after the guests arrive. Also since we are not using water in the batter, this will  not absorb oil and also stays crisp for longer than normal bhajjis.

Ingredients

Cauliflower florets - half cooked - 2 cups
Rice flour : Corn flour : Gram flour in the ratio 1 : 1: 1 ( I used approx. 3 tablespoons of each)
Red chilli powder - 1 tablespoon(or according to your spice level)
Curd - for the batter - approx - 3 tablespoons
Cooking Oil - 1 table spoon
salt to taste

Oil for deep frying

Procedure
1. Immerse the cauliflower florets in hot water(it should be not cooked in hot water) Close it for 5 minutes. Drain it and keep aside( Easy way- microwave with little water 3-4 minutes)
2.In a bowl mix all the flours, chilli powder, salt, curd and 1 tablespoon of oil.

3. Blend well and make a thick paste. Make sure there are no lumps.

4. Mix the cauliflower florets in the batter. Leave it aside for an hour or two.(Sandhya says hers became sour as she kept it out for too long. To avoid this refrigerate this as soon as you marinate or use fresh curds)

5. Deep fry and cook until they are crisp. Garnish it with lemon and raw onions.