Cauliflower Fry or Gobi Fry Recipe:
Is there anyone who doesn’t love deep fries? I am sure none. But with increasing health issues and more awareness, many people force themselves to avoid deep fry items. It is in a way to good to avoid but it is definitely not unhealthy if you consume deep fries in moderation with right lifestyle and food habits. Mom always avoids excess usage of oil in her cooking and that bug had bitten me long back. Many of my readers on seeing my daily menu images have questioned if I really add oil to food. I am unsure but I sincerely take efforts to keep oil usage right and I always use and recommend only pure seed oils and a strict to refined oils or all those fancy oils which keep coming in the market. I prefer being local and traditional as much as possible when it comes to food habits.
So today’s recipe is Cauliflower Fry or Gobi Fry with a deep oil frying. I have shared two methods which can be tried on the stovetops. Amma always makes any roast on dosa pan(Be it potato or yam) and the other method is inspired from a mate named Malar M Ganesh who is a health and fitness freak. She had once tried vazhaippoo vadai on paniyaram/appe pan and I wanted to try the same with all deep fries if possible. I gave it a try with Cauliflower Fry or Gobi Fry Recipe and it came out very well. Come let us check out Cauliflower Fry or Gobi Fry Recipe.
Cauliflower Fry or Gobi Fry Recipe:
- Cauliflower-1 (medium sized)
- Red Chilli Powder-1/2 Tsp
- Garam masala Powder-1 Tsp
- Rice flour-1 tbsp
- Gram flour-1/2 tbsp
- Turmeric powder-1/2 tsp
- Hing-A pinch
- Salt-To taste
- Oil-To Cook
1.Measure and keep all the ingredients ready.
2. Clean and separate the florets.
3. Par boil them in water and drain excess water.
4. Add everything except Oil and make a smooth slightly runny batter.
5. Mix them with the florets and freeze for 10 minutes.
6. You can either choose to use a dosa pan or paniyaram vessel to make fries. You can also deep fry.
7. Sprinkle oil(say 1 tbsp) on the dosa pan and heat in medium flame.
8. Carefully spread the batter mixed gobi on the dosa pan.
9. Flip it and cook till they turn crispy.
10. Add a drop of oil to each hollow of the paniyaram pan.
11. Heat the paniyaram pan in medium flame.
12. Carefully add the florets to each hollow.
13. Flip and cook all the sides.
14. Crispy Cauliflower fry is ready.
15. Serve Cauliflower Fry or Gobi Fry after garnishing.
The pictures are from two different attempts. I skipped adding gram flour once. You can skip too and add 1.5 tbsp of rice flour alone.
You can also add ginger garlic paste to the batter.
Adjust spices as per your taste.
I don’t prefer charred roast hence stopped cooking at that stage.
Avoiding corn flour enhances the crispy texture is my experience.
Don’t make the batter so runny. Ensure it coats the florets evenly.
Parboil the florets well if you are not deep frying.
If you prefer deep fry you can parboil florets to al dente texture.
This is suitable for babies above 6 months.
Please have a word with your doctor before introducing any new food.
Please eliminate all allergies and look into the family history of allergies before trying any new ingredient.
Skip salt and chilly for babies below one year
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