Crispy Gobi Recipe – Spicy Cauliflower Fry with Yogurt & Chili

Last Updated on 1 month by Neha Deshmukh

Crispy Gobi Recipe – Spicy Cauliflower Fry with Yogurt & Chili

Introduction

Oh, Gobi! Is there anything this humble cauliflower can’t do? Seriously, it’s a kitchen superstar. This Crispy Gobi recipe is one I’ve been perfecting for years – it’s a total crowd-pleaser, and honestly, it disappears fast whenever I make it. It’s that perfect balance of crunchy, spicy, and tangy that just keeps you coming back for more. I first made this for a Diwali get-together, and it was an instant hit! Get ready to make some seriously addictive cauliflower.

Why You’ll Love This Recipe

This isn’t your average gobi fry. We’re taking things up a notch with a vibrant, flavourful yogurt-based tempering that coats the crispy cauliflower in a spicy, tangy hug. It’s a little bit messy (in the best way possible!), incredibly satisfying, and surprisingly easy to make. Plus, it’s a fantastic appetizer or side dish for any Indian meal.

Ingredients

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

• 12-15 gobi florets/cauliflower florets
• 1 cup maida/all-purpose flour (about 120g)
• 3 tablespoons corn flour (about 24g)
• Salt to taste
• 1 teaspoon red chilli powder (Kashmiri chilli powder is great for colour and mild heat!)
• ½ teaspoon turmeric powder
• ½ teaspoon red food color (optional, but adds a lovely vibrant hue)
• 1 teaspoon ginger garlic paste
• 1 cup water (240ml)
• 1 tablespoon oil for frying
• 1 teaspoon crushed garlic
• 5 vertically slit green chillies (adjust to your spice preference!)
• 7-8 curry leaves
• 1 tablespoon beaten yogurt (about 240ml)
• ½ teaspoon red chilli powder (again, Kashmiri chilli powder works well)
• A pinch of red food color (optional)
• Lemon juice for serving

Ingredient Notes

Let’s talk ingredients! Using fresh, firm cauliflower (gobi) is key for that perfect crispiness. Make sure the florets are roughly the same size so they cook evenly.

• Gobi/Cauliflower: Look for a head that feels heavy for its size.
• Maida/All-Purpose Flour: This is what gives the batter its binding power. You can find it in most supermarkets.
• Chili Powder: I love using Kashmiri chili powder for its beautiful colour and mild heat. But feel free to use any red chili powder you prefer – just adjust the amount to your spice tolerance. Some people like to use a blend of chili powders for a more complex flavour.
• Spice Levels: Spice levels in India vary so much by region! In the South, you’ll find things much spicier than in the North. Feel free to adjust the green chilies and red chili powder to suit your taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, blanch the cauliflower florets in boiling water for 2-3 minutes. This helps them cook through and get that lovely tender-crisp texture. Drain them really well – no one likes soggy gobi!
2. Now, let’s make the batter. In a bowl, combine the maida, corn flour, salt, red chilli powder, turmeric powder, red food color (if using), and ginger garlic paste. Gradually add water, mixing until you get a semi-thick consistency. It should coat the back of a spoon nicely.
3. Coat each cauliflower floret evenly in the batter. Make sure they’re fully covered – this is what creates that crispy coating.
4. Heat oil for deep frying in a wok or deep frying pan. Once hot (around 180°C/350°F), carefully fry the florets in batches, making sure not to overcrowd the pan. Fry until golden brown and crispy – about 4-5 minutes per batch. Drain on paper towels to remove excess oil.
5. Time for the magic tempering! Heat a tablespoon of oil in a separate pan. Add the crushed garlic, green chillies, and curry leaves. Sauté for about 30 seconds, until fragrant.
6. Mix in the beaten yogurt, salt, red chilli powder, and a pinch of red food color (if using). Stir gently and cook for another minute, until the yogurt is warmed through. Don’t let it boil!
7. Add the fried cauliflower florets to the tempering and toss to coat them evenly. This is where all the flavour comes together!
8. Finally, sprinkle with a squeeze of lemon juice before serving hot.

Expert Tips

• Don’t skip the blanching step! It’s crucial for getting perfectly cooked gobi.
• Make sure the oil is hot enough before frying. If it’s not, the gobi will absorb too much oil and become soggy.
• Fry in batches to maintain the oil temperature.
• A little patience goes a long way – don’t rush the tempering process.

Variations

• Vegan Adaptation: Simply swap the yogurt for a plant-based yogurt alternative. Coconut yogurt works beautifully!
• Gluten-Free Adaptation: Use besan (gram flour) instead of maida. You might need to adjust the amount of water to get the right consistency.
• Spice Level Adjustments:
  • Mild: Reduce or omit the green chilies and use a milder chili powder.
  • Medium: Use the recipe as is.
  • Hot: Add more green chilies and use a spicier chili powder.
• Festival Adaptations: This makes a fantastic snack for Diwali or Holi! You can even serve it with a side of mint chutney.

Serving Suggestions

This Crispy Gobi is amazing on its own as a snack. But it also pairs beautifully with:

• Dal and rice
• Roti or naan
• A cooling raita
• Your favourite Indian curry

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 the crispiness will diminish over time. You can try reheating it in an air fryer to restore some of the crunch.

FAQs

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

Blanching is key! Also, make sure your oil is hot and don’t overcrowd the pan when frying.

Can I air fry the Gobi instead of deep frying?

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

What type of chili powder is traditionally used in this recipe?

Kashmiri chili powder is a popular choice for its colour and mild heat. But you can use any red chili powder you like.

Can I make the batter ahead of time?

Yes, you can! Just store it in the refrigerator for up to 24 hours. You might need to add a little water to thin it out before using.

How can I adjust the tanginess of the yogurt sauce?

Add a squeeze of lemon juice or a pinch of amchur (dry mango powder) to increase the tanginess.

What is the role of red food coloring in this recipe?

It’s purely for aesthetic appeal! It gives the gobi a vibrant red colour, which is common in many Indian snacks. You can definitely omit it if you prefer.