Crispy Gobi Kurkuri: Indian Cauliflower Fritters
30 minutes
1190 reads
About Crispy Gobi Kurkuri: Indian Cauliflower Fritters
Experience the irresistible crunch of Gobi Kurkuri, crispy Indian cauliflower fritters exploding with flavor! This simple recipe elevates humble cauliflower into a truly delectable snack or appetizer, perfect for any occasion.Fresh cauliflower florets are dipped in a fragrantly spiced batter, then deep-fried to a beautiful golden hue. Imagine the satisfying crunch giving way to a burst of aromatic ginger, garlic, cilantro, and a hint of chili.Whether served as a starter or a party snack, Gobi Kurkuri is a guaranteed crowd-pleaser that will have everyone reaching for more.
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
Produce
- 2 cup Cauliflower cut into florets
- ½ cup Onion finely chopped, red
- ½ bunch Coriander finely chopped, plus more for garnish
- 1 Chili pepper finely chopped (or jalapeño/serrano), green, large
- 1 inch Ginger grated
- 2-3 clove Garlic grated
- 10-12 Curry Leaves fresh
Dry Ingredients
- 6-8 tbsp Gram Flour besan
- 5-7 tbsp Rice Flour
- 1 tsp Chili Powder or cayenne powder, red
- 1 tsp Kashmiri Chili Powder red
- ½ tsp Turmeric Powder
- ½ tsp Asafoetida hing
- 1 tsp Salt to taste
Other
- Oil for deep frying
- 2-3 Lemon optional, wedges for serving
- 2 tbsp Tomato Ketchup for dipping, or green coriander chutney
Instructions
- In a large bowl, combine the cauliflower florets, chopped red onion, green chili, grated ginger, grated garlic, and chopped cilantro.
- Mix the ingredients thoroughly, ensuring the cauliflower is evenly coated.
- Add the gram flour, rice flour, red chili powder, Kashmiri red chili powder, turmeric powder, asafoetida, and salt. Mix well.
- Gradually sprinkle water over the mixture, a little at a time, while mixing with your hands. The batter should coat the cauliflower without being too thick or runny. Adjust the amount of flour or water as needed.
- Allow the cauliflower to marinate for 5-10 minutes. This allows the flavors to meld and the batter to adhere better.
- Heat oil in a deep frying pan over medium-high heat. The oil is ready when a small drop of batter sizzles and floats to the top.
- Carefully drop the battered cauliflower florets into the hot oil in batches, avoiding overcrowding. Fry until golden brown and crispy, turning occasionally for even cooking.
- Remove the fried cauliflower with a slotted spoon and transfer to a plate lined with paper towels to absorb excess oil. Fry the curry leaves until crisp and set aside.
- Garnish the Gobi Kurkuri with fresh cilantro and the crispy curry leaves. Serve hot with lemon wedges (optional) and your choice of dipping sauce, such as tomato ketchup or green coriander chutney.
Recipe Notes
Expert Tips
- For a richer flavor, consider using bone-in chicken thighs instead of boneless, skinless breasts.
- Adjust the cooking time based on the thickness of your chicken pieces. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
- Don't overcrowd the pan when browning the chicken. This will ensure even cooking and a nice crispy exterior.
Storage Instructions
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 119kcalCarbohydrates: 23gProtein: 5gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 691mgPotassium: 387mgFiber: 4gSugar: 5gVitamin A: 679IUVitamin C: 97mgCalcium: 45mgIron: 1mg
Vanitha Bhat
Articles: 29
3 Comments
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This looks so tasty! Thank you.
This looks divine! Can’t wait to make it.
I’m excited to try this recipe!