Cauliflower Bajji and Coconut Chutney

Cauliflower Bajji

&

Coconut Chutney

Cauliflower Bajji

Ingredients 

• Cauliflowerets - 1 cup
• Oil for deep fry

For Bajji Mix

Any brand of Bajji mix
       or

• Besan flour - 2 tbsp 
• Chilly powder - 1 tsp 
• Food Color (Orange Red) - A pinch 
• Salt to taste 
• Asafoetida - 1/2 tsp 
• Baking Soda - A pinch 
• Sounf Powder(optional) - A pinch 
• Garam Masala Powder (optional)- 1/4 tsp 

Method

• Soak cauliflowerets in salty hot water for five minutes.
• Wash it in cold water. 
• Half cook the flowerets.
• Drain the water and wipe it.
• Mix the Bajji mix with water.
• Dip the flowerets and deep fry in oil.

Coconut Chutney

Method

• Grind coconut scraping (2tbsp), green chilly (3), tamarind paste(1/4 tsp), salt, garlic (1 clove) to a not-so-fine paste.
• Do seasoning with mustard, urad dal, curry leaves, asafoetida and red chilly.