Crispy Cauliflower Recipe – Indian Style with Kashmiri Chili & Curry Leaves

Last Updated on 2 months by Neha Deshmukh

Crispy Cauliflower Recipe – Indian Style with Kashmiri Chili & Curry Leaves

Introduction

Oh my goodness, you have to try this crispy cauliflower! It’s seriously addictive. I first made this for a Diwali party a few years ago, and it disappeared within minutes. The vibrant color from the Kashmiri chili powder, the satisfying crunch, and that tangy yogurt sauce… it’s a flavor explosion! This Indian-style cauliflower is a fantastic appetizer or a side dish, and it’s way easier to make than you might think. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average cauliflower dish. We’re taking humble cauliflower and transforming it into a crispy, flavorful masterpiece. Here’s what makes it special:

• Irresistible Crunch: The blend of flours creates a beautifully textured coating that gets incredibly crispy when fried.
• Flavorful Spice Blend: The combination of spices – garam masala, turmeric, and especially the Kashmiri chili powder – delivers a warm, aromatic, and slightly spicy kick.
• Tangy Yogurt Sauce: The cool, creamy yogurt sauce balances the spice and adds a lovely tanginess.
• Fresh Curry Leaves: These add a unique, fragrant aroma that’s distinctly Indian.

Ingredients

Here’s what you’ll need to make this crispy cauliflower magic happen:

• 300 grams cauliflower, cut into florets
• 1 teaspoon turmeric powder
• 1 teaspoon salt
• 2 tablespoons corn flour
• 2 tablespoons rice flour
• 3 tablespoons maida (all-purpose flour)
• 2 teaspoons Kashmiri red chili powder
• 0.5 teaspoon garam masala
• 0.5 teaspoon black pepper powder
• 0.5 teaspoon ginger garlic paste
• A sprig of 2 curry leaves
• 2 teaspoons oil (for frying)
• 3 green chillies, chopped
• 4 garlic cloves, minced
• 0.5 cup plain yogurt (curd)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Kashmiri Red Chili Powder: This is key for that gorgeous red color and a mild, fruity heat. It’s not super spicy, so don’t be shy with it! You can find it at most Indian grocery stores or online.
• The Flour Blend: We’re using a mix of corn flour, rice flour, and maida. This combination gives the batter a fantastic texture – crispy on the outside, tender on the inside.
• Fresh Curry Leaves: Seriously, don’t skip these! They add such a unique and authentic flavor. Fry them separately to keep them extra crispy. If you can’t find fresh, dried will do in a pinch, but the flavor won’t be quite the same.
• Yogurt (Curd): Use plain, full-fat yogurt for the best flavor and texture. It needs to be a little thick, so if yours is watery, strain it through a cheesecloth for about 30 minutes.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the cauliflower. Cut it into bite-sized florets. Boil them in water with the turmeric powder and salt for about 20 minutes, until they’re slightly tender but still firm. Drain them well and set aside.
2. Now, let’s make the batter. In a large bowl, whisk together the corn flour, rice flour, maida, salt, Kashmiri red chili powder, garam masala, black pepper powder, and ginger garlic paste. Gradually add water, mixing until you have a smooth batter that coats the back of a spoon.
3. Coat each cauliflower floret in the batter, making sure it’s evenly covered.
4. Heat the oil in a deep frying pan or wok over medium-high heat. Carefully drop the battered cauliflower florets into the hot oil, working in batches to avoid overcrowding the pan. Fry until golden brown and crispy – about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels. Fry the curry leaves separately until crisp and set aside.
5. While the cauliflower is frying, let’s make the yogurt sauce. Heat 2 teaspoons of oil in a separate pan. Add the chopped green chilies and minced garlic and sauté for a minute until fragrant.
6. Add the yogurt and cook, stirring constantly, until it starts to curdle and thicken – about 5-7 minutes. Be careful not to burn it!
7. Finally, toss the fried cauliflower and crispy curry leaves in the yogurt sauce. Make sure everything is nicely coated.

Expert Tips

• Don’t overcrowd the pan: Frying in batches ensures the oil temperature stays high, resulting in extra crispy cauliflower.
• Taste as you go: Adjust the amount of chili powder to your liking.
• Hot oil is key: Make sure the oil is hot before adding the cauliflower. You can test it by dropping a tiny piece of batter into the oil – it should sizzle immediately.

Variations

• Vegan Adaptation: Swap the plain yogurt for a plant-based yogurt alternative. Coconut yogurt works really well!
• Gluten-Free Adaptation: Use a gluten-free flour blend instead of maida.
• Spice Level Adjustment: If you like it extra spicy, add a pinch of cayenne pepper or use a hotter chili powder. If you prefer milder flavors, reduce the amount of Kashmiri chili powder.
• Festival Adaptation: This is a perfect snack to serve during festivals like Diwali or Holi. My family always requests it!

Serving Suggestions

Serve this crispy cauliflower immediately while it’s still hot and crispy. It’s fantastic on its own as an appetizer, or you can serve it as a side dish with your favorite Indian meal. A squeeze of lemon juice right before serving adds a lovely brightness.

Storage Instructions

This is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. The cauliflower will lose some of its crispness, but it will still be delicious. Reheat in a preheated oven or air fryer to help restore some of the crunch.

FAQs

• Is this recipe easily doubled or tripled? Absolutely! Just multiply the ingredients accordingly. You might need to fry in even smaller batches if you’re making a large quantity.
• What is the best way to get the cauliflower extra crispy? Make sure the oil is hot, don’t overcrowd the pan, and fry in batches. Also, pat the cauliflower florets dry with paper towels before coating them in the batter.
• Can I air fry the cauliflower instead of deep frying? Yes, you can! Preheat your air fryer to 200°C (390°F). Lightly spray the battered cauliflower with oil and air fry for 15-20 minutes, flipping halfway through, until golden brown and crispy.
• What type of oil is best for deep frying? Vegetable oil, canola oil, or peanut oil are all good choices.
• Can I make the yogurt sauce ahead of time? Yes, you can! Make the sauce and store it in the refrigerator for up to 2 days. Reheat gently before tossing with the fried cauliflower.