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Volume III
August 19, 2011

Weekly Home / Recipe Center

Fried Cauliflower Florets with Red Chili Flakes

Serves 4


1 cup peanut oil for deep frying
1 head small, (about 1 pound) cauliflower, trimmed and cut into 2-inch florets
1/2 teaspoon salt, or to taste
1/2 teaspoon , hot red pepper flake, , or to taste

Heat the oil in a large nonstick wok or skillet over medium-high heat then fry the cauliflower florets, a few at a time, removing them to paper towels as each batch turns golden, 1 to 2 minutes per batch. Transfer to a serving dish, sprinkle with the salt and red pepper, and serve hot.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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