Crispy Gobi Fry

Ingredients: 

• For washing the cauliflower:

  • Good amount of water
  • 1 teaspoon salt
  • 1 teaspoon turmeric powder (haldi)

• For the masala and frying:

  • 300–400 g cauliflower florets
  • 3 teaspoons gram flour (besan)
  • 2 teaspoons cornflour or rice flour
  • 1 teaspoon ginger-garlic paste
  • ½ teaspoon turmeric powder (haldi)
  • 1 teaspoon red chilli powder
  • ½ teaspoon cumin powder (jeera powder)
  • Salt to taste
  • 1 tablespoon chopped coriander leaves (hara dhaniya)
  • Oil for deep frying

Instructions: 

1. Preparing the cauliflower:
   • Cut the cauliflower into medium-sized florets and check carefully for any worms.
   • Wash the florets thoroughly in clean water.
2. Soaking the gobi:
   • In a large bowl, take enough water and add 1 teaspoon salt and 1 teaspoon turmeric powder. Mix well, then add the cauliflower florets. Keep it aside for about 15 minutes.
   • After soaking, strain the water and wash the gobi once again to remove extra salt.
3. Making the masala coating:
   • In another bowl, take the cauliflower florets and add gram flour, cornflour or rice flour, ginger-garlic paste, turmeric powder, red chilli powder, cumin powder, salt, and chopped coriander leaves.
   • You can adjust the quantity of red chilli powder according to your preferred level of spiciness.
   • Add a little water and mix everything well so that all the florets are evenly coated with the masala.
4. Frying the gobi:
   • Heat oil in a pan for deep frying.
   • Add the coated cauliflower florets and fry on medium heat until they turn golden brown and crispy on all sides.
   • Remove and drain on paper towels.
5. Serving:
   • Serve the hot and crispy gobi fry with tomato ketchup, green chutney, or as a side dish with rice or chapati.