Crispy Cauliflower – doesn’t that sound incredibly tempting? This classic Indian recipe takes the humble cauliflower and turns it into a show-stopping snack that’s crispy on the outside and deliciously tender on the inside. It’s the perfect blend of spices, yogurt, and a crunchy gram flour coating that makes this dish surely irresistible.
About the Recipe
If you’re looking for a vegetarian snack that’s bursting with flavors and textures, this Crispy Cauliflower recipe is a must-try. It’s a perfect fusion of Indian spices and a crispy, crunchy texture that’s sure to tantalize your taste buds. The cauliflower florets are first parboiled, then coated in a spice-infused yogurt batter before being deep-fried to golden perfection.
Why You’ll Love This Recipe
There are so many reasons to love this Crispy Cauliflower recipe. First, it’s a delightfully creative way to enjoy cauliflower, a humble veggie that’s often overlooked. The combination of spices like garam masala, turmeric, and carom seeds infuses the cauliflower with bold, aromatic flavors. And let’s not forget the irresistible crunch factor – that crispy gram flour coating is pure bliss. It’s a perfect snack or appetizer that’s sure to impress.
Crispy Cauliflower
Cooking Tips
For the crispiest, most evenly cooked cauliflower, be sure to cut the florets into similar-sized pieces. Don’t overcrowd the pan when deep-frying, and let the oil return to temperature between batches. A slotted spoon makes it easy to gently remove the fried florets from the hot oil.
Serving and Storing Suggestions
This Crispy Cauliflower is best served hot and fresh, right out of the fryer. Offer it as an appetizer or snack, accompanied by a zesty mint chutney or cooling yogurt dip. For a light meal, serve it alongside sliced tomatoes, cucumbers, and lemon wedges. Expect to make several batches – these crispy bites disappear quickly. Any leftovers can be refrigerated and recrisped in the oven before serving.
Similar Recipes
- Gobi Manchurian (Crispy, Indo-Chinese Cauliflower)
- Pakora (Vegetable Fritters)
- Chili Paneer
- Samosa Chaat
Nutrient Benefits
While deep-frying isn’t the healthiest cooking method, this recipe offers some nutritional perks. Cauliflower is packed with fiber, vitamins C and K, and anti-inflammatory compounds. The yogurt batter provides a protein boost, while spices like turmeric and carom seeds offer potential antioxidant benefits. Enjoy in moderation as a tasty vegetable-based treat.
Crispy Cauliflower
Ingredients
- 5 Cauliflowers small whole ones (1 kg)
- Salt to taste
- 2 tsp Turmeric Powder
- 1 cup Flour (Gram) (besan / maize flour (maida)
- 1 tsp Carom seeds
- 2/3 tsp Lemon Juice
- 1/2 cup Yoghurt
- 2 tsp Ginger Paste
- 2 tsp Garlic Paste
- 1 2/3 tsp Garam Masala
- 2 tsp Red/ Yellow Chilli Powder
- 2 1/2 cups Oil
- 4 tsp Green Coriander (finely chopped)
- 4 tsp Green Chillies (finely chopped)
Instructions
- Boil sufficient water to immerse the cauliflowers.
- Add salt and turmeric powder.
- Gradually add the cauliflowers to this brine solution.
- Cook for 8 to 10 minutes over medium heat until the cauliflowers are half cooked.
- Drain and keep aside.
- In a bowl, make a batter with the gram flour/ maize flour, carom seeds, lemon juice, yoghurt, ginger and garlic pastes, garam masala, chilli powder and salt.
- The batter should be thick and smooth.
- Heat the oil in a kadai, dip each cauliflower into the batter, coat evenly and deep fry over medium heat till golden brown.
- Cut each cauliflower into four parts and place on a platter, garnished with green coriander and green chillies.
- Serve with fresh cucumbers and sliced tomatoes.
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Frequently Asked Questions
Q: Can I bake the cauliflower instead of frying?
A: without a doubt. For a healthier option, you can bake the battered cauliflower florets at 400°F until crispy, flipping halfway through. The texture won’t be quite as crunchy as deep-frying, but it’s a delicious alternative.
Q: How can I make the batter thicker or thinner?
A: If the batter seems too thick, merely whisk in a splash of water, yogurt, or milk. If it’s too thin, add a bit more gram flour or maida. The consistency should be thick enough to coat the cauliflower nicely.
Q: Can I use different spices or seasonings?
A: Feel free to adjust the spices to your taste. Try adding chaat masala, dried fenugreek leaves, or your favorite garam masala blend. Keep the base of yogurt, flour, and ginger-garlic pastes for best texture.
Q: What’s the best oil for deep-frying?
A: Opt for an oil with a high smoke point, like vegetable, peanut, or canola oil. Avoid olive oil, as it can’t handle the high heat required for deep-frying.
Q: How do I store leftovers?
A: Let any leftover crispy cauliflower cool completely, then transfer to an airtight container and refrigerate for up to 3 days. To re-crisp, spread out on a baking sheet and bake at 400°F for 5-10 minutes, until heated through and crispy again.
