Cauliflower Fry

Cauliflower Fry Gobi Fry

This recipe is similar to the Raw Banana Fry (Cooking with raw Bananas) that I posted, but the method is different.  Here the cauliflower is marinated in the spices and vinegar/lemon solution, then dipped in the batter prepared with the marinade and flours.

Has anyone tried marinating the florets prior to coating with batter and frying? Just takes it to another level as the cauliflower absorbs the subtle spicy, and tart flavors so you taste it right through the vegetable itself and not just the coating.


  • 1 medium Cauliflower
  • 1 tsp. ginger garlic paste
  • 2 tbsp. Vinegar or Lemon juice, or to taste
  • ½ tsp. turmeric powder
  • 1 tsp. chilli powder or to taste
  • 1 cup water, approx.
  • ½ cup all purpose flour
  • ¼ cup rice flour
  • ¼ cup corn flour
  • ¼ tsp. soda bicarb (optional)
  • Salt to taste
  • ¼ cup curry leaves for garnish
  • Oil for frying


  1. Cut the Cauliflower into large florets and soak in hot boiling water with 2 tsp. salt for 15 to 20 minutes.
  2. Mix the ginger garlic paste, chilli & turmeric powder, salt with the vinegar/lemon juice and water. 
  3. Add the florets to this marinade and leave for 15 to 20 minutes.
  4. Can be prepared and left overnight if preparing for an occasion.
  5. Remove the florets and set aside. 
  6. To the marinade, add all purpose flour, rice flour, corn flour, soda bicarb and make a thick paste. 
  7. If you wish to achieve a deeper color, add few drops of red food color to the batter. I have avoided it.
  8. If it’s too watery add some more of the flours (rice & maida).  It must form a coating that adheres to the cauliflower floret when dipped and lifted from the batter.
  9. Test salt and add if necessary.
  10. Heat oil in a kadai.  Do this while making the batter, so it is heated when the batter is done.
  11. Dip the florets in the batter to cover well and deep fry in small batches till crisp and golden on medium flame. 
  12. Drain on kitchen towel.    
  13. After the last batch is fried, fry the curry leaves in the hot oil for a minute and remove.
  14. Garnish the fried cauliflower with the curry leaves and serve as a side with a main meal or with tomato ketchup or chilli sauce as a snack or appetizer.
  15. Serve immediately while still hot and crisp!


1 Comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: