Crispy Gobi Recipe – Authentic Indian Cauliflower Fry with Spices

Last Updated on 2 months by Neha Deshmukh

Crispy Gobi Recipe – Authentic Indian Cauliflower Fry with Spices

Hey everyone! If you’re anything like me, you absolutely love a good, crispy snack with a little bit of spice. And let me tell you, this Crispy Gobi recipe is exactly that – perfectly crunchy cauliflower florets bursting with flavour. I first made this for a Diwali get-together and it disappeared in minutes! It’s become a family favourite ever since. Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Gobi recipe isn’t just about satisfying your cravings; it’s about experiencing a little piece of India in your kitchen. It’s incredibly flavourful, surprisingly easy to make, and the texture? Oh, the texture! Perfectly crispy on the outside, tender on the inside. Plus, it’s a fantastic way to enjoy cauliflower – even if you think you don’t like cauliflower!

Ingredients

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

• 15 gobi (cauliflower florets) – about 500g
• 4 cups hot water
• 2 tbsp curd (yogurt)
• 1 tsp Kashmiri red chili powder
• ?? tsp turmeric powder (about 1/2 tsp)
• ?? tsp garam masala (about 1 tsp)
• ?? tsp coriander powder (about 1 tsp)
• 1 tsp ginger garlic paste
• 1 tsp lemon juice
• 1 tsp oil
• ?? cup corn flour (about 1/4 cup)
• ?? cup rice flour (about 1/4 cup)
• 3 tsp oil (for tempering)
• ?? tsp cumin seeds (about 1/2 tsp)
• 1 inch ginger (chopped)
• 2 garlic cloves (chopped)
• 2 dried red chili pieces
• Salt to taste

Ingredient Notes

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

• Kashmiri Red Chili Powder: Don’t skip this! It gives the gobi that beautiful vibrant red colour and a lovely, mild heat. It’s different from regular chili powder, so it really makes a difference.
• Cornflour & Rice Flour Combo: This is the secret to the ultimate crispiness. Cornflour gives you that light, airy crunch, while rice flour adds extra texture and helps it stay crispy for longer.
• Spice Blends: Every family has their own little twist on spice blends. Feel free to adjust the garam masala and coriander powder to your liking. Some people even add a pinch of amchur (dry mango powder) for a tangy kick!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, bring 4 cups of water to a boil and add a generous pinch of salt. Blanch the cauliflower florets for about 5 minutes. This helps them cook through and get that perfect texture. Drain them well and transfer to a bowl.
2. Now, let’s marinate! Add the curd, Kashmiri red chili powder, turmeric, garam masala, coriander powder, ginger-garlic paste, lemon juice, 1 tsp oil, and salt to the cauliflower. Give it a good mix, making sure every floret is coated. Let this sit for at least 30 minutes – this is where all the flavour happens!
3. Time to coat! Mix the cornflour and rice flour into the marinated cauliflower until everything is evenly coated. Don’t be afraid to get your hands in there!
4. Heat up some oil for deep frying. Once it’s hot (but not smoking!), carefully drop in the coated cauliflower florets in batches. Fry until they’re golden brown and beautifully crispy. Drain them on paper towels to remove any excess oil.
5. While the gobi is frying, let’s make the tempering. Heat 3 tsp oil in a small pan. Add the cumin seeds, chopped ginger, chopped garlic, and dried red chili pieces. Sauté until fragrant – about a minute.
6. Add the remaining curd, a pinch of chili powder, and salt to the tempering. Mix well and cook for another minute or two until the sauce thickens slightly.
7. Finally, toss the fried cauliflower in the tempering sauce until it’s beautifully coated. Garnish with fresh coriander and serve immediately!

Expert Tips

• Don’t overcrowd the pan when frying. Fry in batches to ensure the oil temperature doesn’t drop, and the gobi gets nice and crispy.
• Pat the cauliflower dry after blanching to help the marinade stick better.
• Taste as you go! Adjust the salt and spices to your preference.

Variations

This recipe is super versatile! Here are a few ways to make it your own:

• Vegan Adaptation: Simply swap the curd (yogurt) for a plant-based yogurt alternative. Coconut yogurt works really well!
• Gluten-Free: This recipe is naturally gluten-free, but always double-check your spice blends to ensure they don’t contain any hidden gluten.
• Spice Level: If you like things extra spicy, add more chili powder or a pinch of cayenne pepper. My friend, Priya, always adds a finely chopped green chili to the tempering!
• Festival Adaptations: This gobi is a fantastic side dish for festivals like Diwali or Holi. It’s always a hit at our family gatherings.

Serving Suggestions

Serve this Crispy Gobi hot and fresh! It’s amazing on its own as a snack, or as a side dish with dal and rice. It also pairs beautifully with a cooling raita.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, it’s best enjoyed fresh, as it will lose some of its crispiness over time. You can try reheating it in an air fryer to crisp it up again!

FAQs

1. What type of oil is best for deep frying Gobi to achieve maximum crispiness?

Groundnut oil (peanut oil) or vegetable oil with a high smoke point are great choices. They help achieve that perfect golden-brown crispiness.

2. Can I air fry the Gobi instead of deep frying? What adjustments should I make?

Yes, you can! Preheat your air fryer to 200°C (390°F). Lightly spray the coated cauliflower with oil and air fry for 15-20 minutes, flipping halfway through, until golden and crispy. You might need to do this in batches.

3. How can I adjust the spice level of this Gobi recipe?

Reduce the amount of Kashmiri red chili powder or omit it altogether for a milder flavour. For extra heat, add a pinch of cayenne pepper or finely chopped green chili.

4. What is the best way to prevent the Gobi from becoming soggy after frying?

Drain the fried gobi on paper towels immediately. Don’t cover it while it’s cooling, and toss it in the tempering sauce right before serving.

5. Can I marinate the Gobi for longer than 30 minutes? Will it affect the taste or texture?

Yes, you can marinate it for longer – even up to a few hours! It will actually enhance the flavour. However, don’t marinate it overnight, as the lemon juice might start to break down the cauliflower.

Enjoy making this delicious Crispy Gobi! I hope it brings a little bit of Indian flavour to your kitchen. Let me know how it turns out in the comments below!