Cauliflower fry is a crispy appetizer. It’s famous street food in India, also takes place on all special occasions, get-togethers and potluck. Cauliflower is a versatile vegetable we can prepare lots of verities like Gobi Manchurian, Pakora, Gobi Matar, Kurma, Gobi paratha, and many more, Cauliflower fry is a simple and quick dish. Cauliflower florets are blended with maida, cornflour, chilli powder, ginger garlic paste, and deep-fried in hot oil.
- 1 Medium Size Cauliflower (300 grams)
- 4 tsp Maida flour
- 4 tsp Cornflour
- 2 tsp Rice flour
- 1 tsp Ginger garlic paste
- 1 tsp Red chili powder
- 1/4 tsp Baking soda
- 1 pinch Orange food color (optional)
- Curry leaves few
- Green chili few
- Salt as needed
- Oil for deep frying
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In a pan add water and bring it to a boil.
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Add 1 tsp of salt to it.
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Clean the cauliflower and cut it into medium size florets, add the florets in boiling water.
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Cook for 2 minutes, drain it with a colander and keep it aside.
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In a bowl add 4 tsp maida flour, 4 tsp cornflour, 2 tsp rice flour, 1 tsp ginger garlic paste, 1 tsp chilli powder, 1/4 tsp baking soda, and required salt.
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And add 1 pinch of orange food colour, mixed with 2 tsp of water.
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Add water little by little and make a medium thick batter.
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Add the cauliflower to the batter and mix until the batter-coated well.
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Heat oil for deep frying.
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Add cauliflower florets one by one.
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Fry on a medium-high flame for 2 or 3 minutes and flip it occasionally.
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Add a few curry leaves and green chilis.
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Fry till the cauliflower becomes crispy and golden in colour.
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Drain with a paper towel.
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Serve hot.