Aug 28, 2015

Cauliflower tots... a super snack to enjoy

Cauliflower tots are a super-yummy snack well worth the wait and effort. We make it for lunch as a side and as snacks as well. Either way these are loved till the last bite is done. I have baked it for a healthier version but you can always shape them as you want and finish it off by shallow frying. At ours we either bake them or make it on tawa with minimal oil

These tots are a little spicy... a bite into it and you will feel it a little crunchy on the outside. Inside you will have a soft and grainy textured bite which will melt with blasts of spice every time. A little makes a lot of it and that is the best .... you would just need a little cauliflower and you will end up making lots of these tiny guys. Well thats nice... you can eat a good fill :)

The recipe calls for very simple ingredients and am sure you will find everything in your kitchen pantry. Thats the best part ... isn't it???
Serves... 6 ppl
Serve option... Hot as appetizer or side dish 

This is what u'll need....

Cauliflower - 1 small
Onion - 1 medium
Egg - 1
Chilli Flakes - 1 1/2 tspn
Cumin powder - 1 tspn
Fresh Cream / Malai - 2 tbspn
Bread Crumbs - 2 tbspn
Coriander leaves -  a handful
Turmeric - 1/4 tspn
Salt to taste

Here is the stir....
  • Break the cauliflower into small florets 
  • Wash the florets in water couple of times 
  • Add water to a wide-bottomed pan and toss in the florets into the pan
  • Sprinkle salt and add turmeric powder to the pan. This helps killing the germs in  them

  • Bring this to a rolling boil and let it cook for just a couple of mins
  • Turn down the flame and drain the water through a strainer. Make you you drain all the water to avoid it getting sticky in the end when we make a doughy mixture
  • Once it is ok to handle the florets, transfer them to a mixie jar and give it a short and quick pulse, not more than 3-4 seconds. Check for the texture and if you feel it too grainy run it another time. The below picture shows how the texture looks at the end of the pulse

  • Transfer this to a working bowl. 
  • In the same jar add fresh coriander leaves and roughly onions. Give this a quick pulse too, you dont want to grind them fine
  • Transfer the coriander leaves and onions mixture into the working bowl
  • Break open an egg into the bowl. This helps in binding. If you dont want to use egg, you can substitute it with corn flour or all-purpose flour... maybe just a little
  • Time to add salt, cumin powder and red chilli flakes
  • For a little softer inside and a tastier bite add a couple of tablespoons of fresh cream. I use malai or fresh cream that I collect at home
  • Add a couple of tablespoons of breadcrumbs. I feel this is optional coz I never any difference in taste or texture. I add it whenever I have some on hand
  • Now time to  mix everything together. It should come together like a dough, neither too sticky nor runny nor too dry
  • Take a little amount of this mixture and roll it into desired shape. Grease a baking tray if you plan to bake like I did it this time
  • Preheat the oven at 220 degree celsius. Arrange the shaped mixture on the baking tray. Brush slightly with oil on top of the tots
    • Slide baking tray into the preheated oven and bake for 15 to 20 minutes. When halfway through flip the tots with care and brush a little oil on this side too

    • Serve it hot with you favorite sauce for an enjoyable snack

    • Don't overcook the florets just a few minutes and it should be good
    • A quick would be enough as it is nice to retain a little texture for the perfect bite
    • Egg is optional, use flour as a substitute if you want

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