Deep fried cauliflower fritters that are super crispy on the outside, tender on the inside and loaded with flavors of ginger, garlic, onions and cilantro. Street vendors serve this up as a precursor appetizer to gobi manchurian!
Yield / Serves
2 cups gobi/cauliflower florets
Â¼ cup finely chopped red onions
Â¼ cup finely chopped coriander leaves/cilantro
1 large green chilli/jalapeno/serrano, finely chopped
1â€“inch piece of ginger, grated
2 to 3 large cloves of garlic, grated
6 to 8 tbsp besan/chickpea flour
5 to 7 tbsp rice flour
1 tsp red chilli powder/cayenne powder
1 tsp kashmiri red chilli powder
Â½ tsp turmeric powder
Â½ tsp hing/asafetida
Salt to taste
Oil for deep frying
Curry leaves and coriander leaves (for garnishing)
Lemon wedges (optional)
Ketchup or/and green coriander chutney for dipping
Chop cauliflower into medium-sized florets. Add finely chopped onions, green chilies, grated ginger and garlic, finely chopped cilantro or coriander leaves, red chilli powder, Kashmiri chilli powder, hing, and turmeric powder.
Stir in chickpea flour or besan, rice flour and salt to taste. Sprinkle water over the mixture and give it a good mix (using natureâ€™s tool, your hands!). Adjust the amount of besan, rice flour or water to get a good coating of the gobi florets.
Leave aside to marinade for about 5 to 10 minutes (optional; if you are in a hurry, you can fry them right away too).
Heat oil in a deep frying pan. Once the oil is hot, drop the flour and spice coated florets in batches and deep fry on medium high heat until crisp, golden and cooked through. Keep flipping the florets around in the oil. Do not over crowd the pan.
Remove to an oil-absorbent paper towel lined plate. Deep fry a few curry leaves in the end to a crisp texture. Transfer the spicy gobi fries/kurkuri to a serving plate, garnish with coriander leaves/ fried curry leaves and serve hot!
Serve immediately with a squeeze of lemon/lime juice and some dip like ketchup or green coriander chutney.
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