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.
2 cups cauliflower florets ¼ cup finely chopped red onion ¼ cup finely chopped coriander leaves 1 large green chilli/jalapenos, finely chopped 1–inch piece ginger, grated 2 to 3 large cloves garlic, grated 6 to 8 tbsp chickpea flour/besan 5 to 7 tbsp rice flour 1 tsp red chilli powder/cayenne powder 1 tsp kashmiri red chilli powder (for color) ½ tsp turmeric powder ½ tsp hing/asafetida Salt to taste Oil for deep frying Curry leaves and coriander leaves/cilantro (for garnishing) Lemon wedges (optional)
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Chop cauliflower into medium-sized florets; wash well in plenty of water and drain Transfer the florets into a large bowl. To this, add finely chopped onions, green chilies/jalapenos, grated ginger and garlic, finely chopped cilantro or coriander leaves , red chilli powder/cayenne powder, Kashmiri red chilli powder, asafetida and turmeric powder. Mix well. Stir in chickpea flour or besan, rice flour and salt to taste. Sprinkle water over the mixture and give it a good mix (using nature’s tool, your hands!). Adjust the amount of chickpea flour, rice flour or water to get a good coating of the gobi florets. Leave aside to marinate for about 15 minutes. 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 to blot the excess oil. Deep fry a few curry leaves in the end to a crisp texture. Transfer the spicy cauliflower fritters to a serving plate, garnish with coriander leaves/ fried curry leaves and serve immediately with a squeeze of lemon/lime juice and a side of ketchup or spicy green coriander chutney. Enjoy!
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