Crispy Cauliflower Recipe- Indian Style with Chilli & Ginger

Last Updated on 2 months by Neha Deshmukh

Crispy Cauliflower Recipe – Indian Style with Chilli & Ginger

Introduction

Okay, let’s be real – who doesn’t love a good crispy snack? Especially one that’s packed with flavour! This Crispy Cauliflower recipe is a total game-changer. It’s Indian-style, meaning it’s bursting with ginger, garlic, and chilli, and it’s seriously addictive. I first made this for a friend’s birthday, and it disappeared within minutes! It’s become a regular at our gatherings ever since. You’ll love how easy it is to make, and the satisfying crunch is everything.

Why You’ll Love This Recipe

This isn’t your average cauliflower dish. It’s a delightful fusion of textures and tastes – tender florets enveloped in a super crispy coating, tossed in a tangy, spicy, and slightly sweet sauce. It’s perfect as an appetizer, a side dish, or even a snack on its own. Plus, it’s surprisingly quick to whip up, making it ideal for weeknights or when you have unexpected guests.

Ingredients

Here’s what you’ll need to create this magic:

• 3 cups cauliflower florets (about 500g)
• 1 tsp ginger-garlic paste
• Chilli powder, as needed (start with 1/2 tsp and adjust to your liking)
• Salt, as needed
• Oil, for deep frying
• 1/2 cup all-purpose flour (maida – about 60g)
• 1/4 cup cornflour (about 30g)
• 2 tbsp rice flour (about 15g)
• 1 tbsp oil (for the sauce)
• 1/4 cup garlic, finely chopped (about 60ml)
• 1 tbsp green chilli, finely chopped
• 2 tbsp ginger, finely chopped
• 1 onion, finely chopped
• 3 tbsp spring onion greens, chopped
• 3 tbsp tomato sauce
• 1 tbsp soya sauce
• 1 tbsp cornflour
• 1 cup water (240ml)

Ingredient Notes

Let’s talk ingredients! The key to a truly crispy cauliflower lies in the blend of flours. All-purpose flour gives structure, cornflour adds extra crispness, and rice flour? That’s the secret weapon for a light and airy texture.

Don’t be shy with the ginger-garlic paste – it’s the foundation of the Indian flavour. And chilli powder… well, that’s where you can really customize things! In my family, we love spice, so I tend to add a generous amount. But feel free to adjust it based on your preference. Different regions in India use different types of chillies too – Kashmiri chilli powder will give you colour without too much heat, while hotter varieties will bring the fire!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your cauliflower florets a quick boil. Pop them into salted boiling water for 3-4 minutes. This helps them cook through and become more tender. Drain them well and pat them completely dry – this is crucial for crispiness.
2. Now, let’s marinate! In a bowl, toss the florets with ginger-garlic paste, chilli powder, and salt. Let this sit for about 15 minutes.
3. While the cauliflower marinates, prepare the batter. In another bowl, whisk together the all-purpose flour, cornflour, rice flour, salt, and chilli powder. Gradually add water until you get a smooth batter that coats the back of a spoon.
4. Time to fry! Dip each marinated floret into the batter, ensuring it’s fully coated. Carefully drop them into hot oil and deep fry until golden brown and crispy. Drain on paper towels to remove excess oil.
5. Let’s make the sauce! Heat oil in a pan, then sauté the garlic, green chilli, and ginger until fragrant. Add the chopped onion and cook until softened.
6. Stir in the spring onion greens, chilli powder, tomato sauce, and soya sauce. Add salt to taste.
7. For a dry version, simply add the fried cauliflower to the sauce and toss to coat. If you prefer a gravy, mix the cornflour with a little water to make a slurry and add it to the sauce. Cook until the sauce thickens to your desired consistency.

Expert Tips

• Don’t overcrowd the pan when frying – this will lower the oil temperature and result in soggy cauliflower. Fry in batches.
• Make sure the oil is hot enough before adding the cauliflower. A good test is to drop a tiny piece of batter into the oil – it should sizzle immediately.
• Patting the cauliflower completely dry after boiling is non-negotiable. Seriously, it makes all the difference.

Variations

• Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the sauce for an extra fiery kick.
• Sweet & Sour: Add a tablespoon of vinegar and a teaspoon of sugar to the sauce for a sweet and sour twist.
• Garlic Lovers: Double the amount of garlic in the sauce – because why not?

Vegan Adaptation

This recipe is already pretty close to vegan! Just ensure your soya sauce is vegan-friendly (some contain fish sauce).

Gluten-Free Adaptation

For a gluten-free version, simply substitute the all-purpose flour with a gluten-free flour blend. A 1:1 replacement works best.

Spice Level Adjustment

• Mild: Reduce the chilli powder to 1/4 tsp or omit it altogether.
• Medium: Use 1/2 tsp chilli powder.
• Hot: Use 1 tsp or more chilli powder, or add a pinch of cayenne pepper.

Festival Adaptations

This Crispy Cauliflower makes a fantastic starter for celebrations like Diwali or Holi. It’s always a crowd-pleaser!

Serving Suggestions

Serve hot, garnished with extra spring onion greens. It pairs perfectly with a side of mint chutney or a cooling raita.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven or air fryer to restore some of the crispiness.

FAQs

What is the best way to get the cauliflower extra crispy?

The key is to boil the cauliflower briefly, dry it thoroughly, and use a blend of flours in the batter. Frying in hot oil in batches is also essential.

Can I bake the cauliflower instead of deep frying?

You can! Toss the battered cauliflower with a little extra oil and bake at 200°C (400°F) for 20-25 minutes, flipping halfway through. It won’t be quite as crispy as fried, but it’s a healthier option.

What type of soy sauce is best for this recipe?

Regular light soy sauce works perfectly.

Can I make the sauce ahead of time?

Yes, you can! The sauce can be made a day or two in advance and stored in the refrigerator.

How can I adjust the sweetness of the sauce?

Add a teaspoon of sugar or honey to increase the sweetness, or a squeeze of lemon juice to balance it out.

What is the role of rice flour in the batter?

Rice flour creates a light and airy texture, contributing to the overall crispiness of the cauliflower.