Crispy Cauliflower Recipe – Soya & Chilli Glazed Indian Fry

Last Updated on 4 months by Neha Deshmukh

Crispy Cauliflower Recipe – Soya & Chilli Glazed Indian Fry

Hey everyone! If you’re anything like me, you’re always on the lookout for a snack that’s both satisfyingly crunchy and bursting with flavour. And let me tell you, this Crispy Cauliflower recipe is exactly that! I first made this for a small get-together with friends, and it disappeared within minutes. It’s become a bit of a regular in my kitchen ever since – perfect for parties, movie nights, or just a fun weekend treat.

Why You’ll Love This Recipe

This isn’t your average cauliflower dish. We’re taking humble cauliflower and transforming it into something truly special. It’s got a fantastic crispy coating, a lovely tangy-spicy glaze, and it’s surprisingly easy to make. Plus, it’s a great way to sneak in some veggies – even the cauliflower skeptics will be asking for more!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 medium-sized cauliflower
• 1/2 cup buttermilk
• 1/4 teaspoon soya sauce
• 1 teaspoon chilli sauce
• 1 teaspoon lemon juice
• 1 teaspoon ginger garlic paste
• 1 teaspoon red chilli powder
• 1/4 teaspoon pepper powder
• 1 cup wheat flour (maida)
• 1/2 cup corn flour (cornstarch)
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon mixed herbs

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe really shine:

• Buttermilk is key: Don’t skip the buttermilk! It tenderizes the cauliflower beautifully, making it super soft inside. If you don’t have buttermilk, you can make a quick substitute by adding 1 teaspoon of lemon juice or vinegar to regular milk and letting it sit for 5-10 minutes.
• Soya & Chilli Glaze: The combination of soya sauce and chilli sauce creates a fantastic sweet, savoury, and spicy glaze that clings to the cauliflower perfectly. Feel free to adjust the amount of chilli sauce to your liking.
• Wheat & Corn Flour Combo: Using both wheat flour and corn flour is a game-changer for crispiness. The wheat flour provides structure, while the corn flour gives it that extra crunch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the cauliflower. Wash and cut the cauliflower into bite-sized florets. Bring a pot of water to a boil, add a pinch of turmeric and salt, and blanch the florets for 5-10 minutes. This helps soften them up a bit. Drain and rinse with cold water – we don’t want them getting mushy!
2. Now for the marinade. In a bowl, combine the buttermilk, soya sauce, chilli sauce, lemon juice, ginger garlic paste, red chilli powder, and pepper powder. Add the cauliflower florets and make sure they’re well coated. Let this marinate for at least 30 minutes – the longer, the better!
3. While the cauliflower is marinating, let’s make the flour coating. In a separate bowl, mix together the wheat flour, corn flour, garlic powder, onion powder, and mixed herbs. Give it a good whisk to combine everything.
4. Time for the double coating! Take each marinated floret and coat it thoroughly in the flour mixture. Then, dip it briefly in ice-cold water, and then back into the flour mixture again. This double coating is what gives us that amazing crunch.
5. Heat up some oil for deep frying. Once the oil is hot (around 180°C or 350°F), carefully drop in the coated cauliflower florets in batches. Fry until they’re golden brown and crispy – usually about 3-5 minutes per batch.
6. Remove the fried cauliflower and place it on a paper towel-lined plate to drain any excess oil. Serve immediately with your favourite dipping sauces!

Expert Tips

• Don’t overcrowd the pan when frying. This will lower the oil temperature and result in soggy cauliflower.
• Make sure the oil is hot enough before adding the cauliflower. A good test is to drop a tiny piece of flour into the oil – it should sizzle immediately.
• For extra flavour, you can add a pinch of garam masala to the flour coating.

Variations

• Vegan Adaptation: Simply swap the buttermilk for plant-based yogurt or a mixture of plant-based milk and lemon juice.
• Gluten-Free Adaptation: Use a gluten-free flour blend (like a rice flour blend) instead of wheat flour.
• Spice Level Adjustment: My family loves a good kick, so I usually go with a full teaspoon of chilli powder. For a milder flavour, reduce it to 1/2 teaspoon or even 1/4 teaspoon. If you want it really hot, add a pinch of cayenne pepper!
• Festival Adaptation: This makes a fantastic starter for parties! You can even prepare the marinated cauliflower ahead of time and fry it just before your guests arrive.
• My friend Priya loves adding a sprinkle of chaat masala after frying for an extra tangy kick!

Serving Suggestions

This crispy cauliflower is amazing on its own, but it’s even better with a dipping sauce! Here are a few of my favourites:

• Sweet chilli sauce
• Sriracha mayo
• Mint chutney
• Tomato ketchup

Storage Instructions

This is best enjoyed fresh, but if you have any leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer to restore some of the crispiness.

FAQs

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

The double coating with flour and the ice water dip are key! Also, make sure your oil is hot enough and don’t overcrowd the pan.

Can I air fry this instead of deep frying?

Yes, you can! Preheat your air fryer to 200°C (400°F). Lightly spray the coated cauliflower with oil and air fry for 15-20 minutes, flipping halfway through, until golden brown and crispy.

What sauces pair best with this crispy cauliflower?

Sweet chilli sauce, sriracha mayo, and mint chutney are all fantastic choices!

How can I adjust the marinade time for convenience?

While 30+ minutes is ideal, you can get away with marinating for as little as 15 minutes if you’re short on time.

Can I prepare the flour coating in advance?

Absolutely! You can mix the flour coating ingredients together and store them in an airtight container for up to a week.