Ingredients:

Cauliflowers 800 gm/ 2 small flowers
Chaat masala 20 gm/4 tsp
Cooking oil 30 ml/2 tbs
Cucumber, sliced 1
Gram flour (besan) 60 gm/4 tbs
Lemon 2
Oil to fry
Red chili powder 10 gm/2 tsp
Salt to taste
Tomato wedges 8

Method:

Break the cauliflower into florets, wash thoroughly then dry. Marinade the florets in a mixture of salt, chaat masala and lemon juice for 30 minutes. Make a smooth batter of the gram flour with 120 ml/ ½ cup water. Season with salt and red chili powder. Heat oil in a frying pan. Dip the florets into the batter and fry in the hot oil over a low flame. Remove. Once the florets are cool, cut into pieces. Put on skewers and roast in a tandoori for 5-6 minutes till golden brown or roast in a preheated oven at 275 ºF for 10 minutes. Baste with oil while roasting.Remove from skewers and serve with sliced cucumber and tomato wedges.

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