Name: Spicy Gobi Kurkuri recipe by Vanitha Bhat at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 cups gobi/cauliflower florets; ¼ cup finely chopped red onion; ¼ cup finely chopped coriander leaves; 1 large green chilli/finely chopped; 1–inch piece ginger, grated; 2 to 3 large cloves garlic, grated; 6 to 8 tbsp besan; 5 to 7 tbsp rice flour; 1 tsp red chilli powder; 1 tsp kashmiri chilli powder (for color); ½ tsp turmeric powder; ½ tsp hing; Salt to taste; Oil for Deep frying; Curry leaves and coriander leaves (for garnishing); Lemon wedges (optional)

ABOUT Spicy Gobi Kurkuri RECIPE

Deep fried cauliflower fritters that are super crispy on the outside, tender on the inside and loaded with flavors of ginger, garlic, onions and cilantro.

Ingredients Serving: 4

2 cups gobi/cauliflower florets
¼ cup finely chopped red onion
¼ cup finely chopped coriander leaves
1 large green chilli/finely chopped
1–inch piece ginger, grated
2 to 3 large cloves garlic, grated
6 to 8 tbsp besan
5 to 7 tbsp rice flour
1 tsp red chilli powder
1 tsp kashmiri chilli powder (for color)
½ tsp turmeric powder
½ tsp hing
Salt to taste
Oil for Deep frying
Curry leaves and coriander leaves (for garnishing)
Lemon wedges (optional)

Instructions

Chop cauliflower into medium-sized florets; wash well in plenty of water and drain Transfer the florets into a large bowl.
To this, add finely chopped onions, green chilies, grated ginger and garlic, finely chopped cilantro or coriander leaves , red chilli powder, Kashmiri chilli powder, hing and turmeric powder. Mix well.
Stir in chickpea flour or besan, rice flour and salt to taste. Sprinkle water over the mixture and give it a good mix (using nature’s tool, your hands!).
Adjust the amount of besan, rice flour or water to get a good coating of the gobi florets. Leave aside to marinade for about 15 minutes.
Heat oil in a deep frying pan. Once the oil is hot, drop the flour and spice coated florets in batches and deep fry on medium high heat until crisp, golden and cooked through. Keep flipping the florets around in the oil.
Remove to an oil-absorbent paper towel lined plate to blot the excess oil. Deep fry a few curry leaves in the end to a crisp texture.
Transfer the spicy gobi fries/kurkuri to a serving plate, garnish with coriander leaves/ fried curry leaves and serve immediately with a squeeze of lemon/lime juice and ketchup/chutney. Enjoy!

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