Crispy Cauliflower fry or Crispy Cauliflower Pakoda is my favorite evening snack. It is also called as, crispy gobi fry or gobi pakora. I was waiting for a long time, to publish this post. I used to make it often, but since I always make in the evening time, I never found good lightings to take the photo. So I keep on postponing to take a good picture of this fry. Finally, I made these by 3 pm itself last Saturday with good sun light and here goes the recipe…..

How to make Crispy Cauliflower fry / Cauliflower pakora

I. Ingredients

• Cauliflower – 1
• Salt – while cooking
• Oil – for frying

II. Ingredients for making batter

• Besan flour/chickpeas flour – 1/4 cup
• Rice flour – 1tsp
• Corn flour – 1 tsp
• Chilli powder – 1 tsp
• Garam masala – 1/2 tsp
• Pepper powder – 1/4 tsp
• Asafoetida – 1/4 tsp
• Water – 1 cup
• Salt – for taste

• Chat masala – for taste
• Onion rings – for garnishing
• Coriander leaves – for garnishing

Step by step instructions to make crispy cauliflower fry

Method

• Wash and cut the cauliflower into small pieces.
• Cook it in a vessel by adding little salt for 7 to 10 min.

• Dry out the cauliflower florets.

• Now in another bowl, mix all the ingredients given in Ingredients II, to form a batter ( should be thin batter ).

• In a pan/vessel, add the oil and heat it.
• Dip the cauliflower florets one by one and fry in the hot oil until it turns light brown in colour.

• Sprinkle some chat masala on the cauliflower fry and decorate with some onions and coriander leaves.
• Serve hot with a ketchup.

Note:

• While cooking cauliflower, do not overcook (should not be cooked to soft). Little crunchiness should remain.

Printable recipe of crispy cauliflower fry

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Crispy Cauliflower fry or Crispy Cauliflower Pakoda

Crispy Cauliflower fry or Crispy Cauliflower Pakoda is my favorite evening snack. It is also called as, crispy gobi fry or gobi pakora

Course Appetizer, Side Dish

Cuisine Indian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Author Akila

Ingredients

Main Ingredients

• Cauliflower - 1
• Salt - while cooking
• Oil - for frying

Ingredients for making batter

• Besan flour/chickpeas flour - 1/4 cup
• Rice flour - 1tsp
• Corn flour - 1 tsp
• Chilli powder - 1 tsp
• Garam masala - 1/2 tsp
• Pepper powder - 1/4 tsp
• Asafoetida - 1/4 tsp
• Water - 1 cup
• Salt - for taste

Optional Ingredients

• Chat masala - for taste
• Onion rings - for garnishing
• Coriander leaves - for garnishing

Instructions

• Wash and cut the cauliflower into small pieces.
• Cook it in a vessel by adding little salt for 7 to 10 min.
• Dry out the cauliflower florets.
• Now in another bowl, mix all the ingredients given in Ingredients II, to form a batter ( should be thin batter ).
• In a pan/vessel, add the oil and heat it.
• Dip the cauliflower florets one by one and fry in the hot oil until it turns light brown in colour.
• Sprinkle some chat masala on the cauliflower fry and decorate with some onions and coriander leaves.
• Serve hot with a ketchup.

Notes

While cooking cauliflower, do not overcook (should not be cooked to soft). Little crunchiness should remain.

The post Crispy Cauliflower Fry (Gobi fry) | Crispy Cauliflower Pakoda (Gobi Pakora) appeared first on Learning-to-cook.

Ingredients

• Cauliflower – 1
• Green Peas – 1 cup
• Briyani Rice – 2 cups
• Cloves – few (6 to 8)
• Cardamom – 2
• Cinnamon stick – 1 crushed
• Fennel seeds – 1/4 tsp
• Star anise – 2 to 3
• Bay leaf  – 2
• Mint leaves – a handful
• Corinader leaves – a handful
• Onion – 1 cut lengthwise
• Tomato – 1
• Ginger Garlic paste – 1 tsp
• Green chillies – 2
• Chilli powder – 1 tsp
• Corinader powder – 1/2 tsp
• Turmeric powder – 1/4 tsp
• Everest Briyani Masala powder – 1/2 tsp
• Salt – as needed
• Lemon/vinegar – 1 tsp
• Oil – 2 tsp
• Ghee – 2 tsp
• Water – 3 cups

Method

• Soak the Briyani rice for 15-20 min.
• Cook the rice (half cooked) with 2 cups water separately and keep aside.
• Cut the flower to 2 to 3 inch size florets.
• Make a paste with coriander and mint by grinding it in mixie.
• In cooker, add oil, and when it is hot, add the cloves, cardamom, cinnamon stick, fennel seeds, star anise, bay leaf and fry for a min.
• Now add in the onion, tomato, green chillies and ginger garlic paste and saute well till the raw smell of ginger garlic paste goes off.
• Add the coriander-mint paste.
• Now add the cauliflower florets and green peas and add in the powders and salt and 2 cup water.
• Allow to cook till the cauliflwer are half cooked and the gravy becomes little thick.
• Now add the half coooked rice and mix well with cauliflower gravy.
• Add the lemon juice at this stage.
• Close the cooker lid and cook in low heat for 10 min.
• Switch off and add ghee, mix well and serve hot.

This goes to the following event
Herbs and Flowers in my Platter by PJ

The post Cauliflower Briyani (Cauliflower Biryani) appeared first on Learning-to-cook.

Ingredients

• Potato – 2 (medium sized)
• Cauliflower – 1/2 cup
• Carrot – 1/2 cup
• Corn – 1/4 cup
• Peas – 1/2 cup
• Beans – 1/2 cup
• Tomato – 2
• Green chillies – 1
• Ginger Garlic Paste – 1 tsp
• Turmeric Powder – 2 pinch
• Red Chilli powder – 1/2 tsp
• Fennel Seeds – 1/4 tsp
• Salt – as per taste
• Paav Bhaji Masala – 1 to 1.5 tsp
• Bun – 4,
• Butter – 2 tsp (i used salted itself)
• Oil – 2 tsp
• Cilantro – 1/2 cup or handful
• Lemon Juice – 1 tsp

Method

• Peel the potato and slice it.
• Now boil all the vegetables in a pan with enough water such that, the vegetables gets cooked and becomes soft.

 

• The vegetables must be soft, so that they can be mashed well.
• MeanWhile, in a flat bottomed pan, add the oil, tomatoes, green chillies, ginger garlic paste, fennel seeds and saute until the tomatoes becomes tender.

 

• Now add the mashed vegetables, cilantro (save 2 tsp of cilantro for garnishing), chilli powder, turmeric powder, salt and again mash and mix them well with the spatula.
• Add the 1.5 tsp of butter and if the gravy becomes thick, add small amount of water.

 

• Add the paav bhaji masala and mix for another minute.
• Add the lemon juice and switch off the stove.
• Cut the buns into half and toast them in the tawa with the remaining butter.

 

• Serve hot the paav bhaji garnishing with cilantro.

• Instead of paav bhaji masala, garam masala can also be added.
• Concentrate on spiciness, since we use the ginger garlic paste, chillies, and chilli powder. Adjust according to your taste.

The post PaavBhaji appeared first on Learning-to-cook.

Ingredients

• Curd/Yogurt – 1.5 cup
• Carrot (grated) – 1/2 cup
• Cauliflower – 1/2 cup (Finely chopped)
• Coriander – 1/4 cup(finely chopped)
• Green chilli – 3 (chopped finely)
• Salt – as needed

Method

• Mix all the above ingredients in a bowl.
• Serve it as a side dish.

This goes to the following wonderful events

My event – Celebrating Independence Day – 2010
Sanyuktha’s A Visual Treat
PJ’s Scrumptious Delights from leftovers

The post Carrot-Cauliflower-Coriander Raitha (CCC Raitha) (CCC Pachadi) appeared first on Learning-to-cook.

Ingredients

• Cauliflower – 1 (chop nicely )
• Onion – 2 (medium sized – chopped nicely)
• Tomato – 2 (cut into small pieces)
• Green chillies – 2 (chopped finely)
• Chilli powder – 1 tsp
• Coriander powder – 1.5 tsp
• Turmeric powder – 1/4 tsp
• Ginger garlic paste – 1/2 tsp
• Mustard seeds – a pinch
• Cumin seeds – 1/2 tsp
• Saunf – 1/4 tsp
• Cloves – 3 to 4
• Oil – 4 tsp
• Salt as per taste
• Curry leaves – few
• Corinader leaves for garnishing
• Water as required.

Method

• Wash the cauliflower and chop them finely.
• In a kadai, add oil and when it is hot, add the mustard seeds, cumin seeds and saunf, cloves.
• When they splutter, add the onion, curry leaves, green chillies and ginger garlic paste.
• When the onions colour changes to transparent, add the tomato and saute it, till it becomes soft.
• Now add the chopped cauliflower and Little water for the cauliflower to cook.
• Now add the chilli powder, turmeric powder, coriander powder and salt.
• Add some more water and cover the kadai with the lid.
• Mix the curry time to time such that they didnt stick to the bottom of the kadai.
• When they are fully cooked, switch off the stove.
• Garnish with coriander leaves and serve hot as the side dish.

The post Cauliflower Kothu Kari (Minced Cauliflower curry) appeared first on Learning-to-cook.

The post Gobi Munchurian(Cauliflower Munchurian) appeared first on Learning-to-cook.

Ingredients

• Cauliflower – 1 ( Cut into small sized pieces )
• Besan Flour – 4 tsp
• Rice flour – 2 tsp
• Corn flour – 2 tsp
• Baking soda – a pinch ( not to use much ) ( just for more crispiness) ( optional )
• Chilli powder – 1 tsp
• Corinder powder – 1/2 tsp
• Turmeric powder – 2 pinch
• Curry leaves – few ( cut into small pieces)
• Salt as required
• Oil for frying
• Water as required for cooking
• Red food color – 1/4 tsp ( optional )

Method

• Cook the cauliflower pieces with salt and turmeric in boiling water for 5 mts.
• Remove the pieces and filter the water.
• Mix all the above mentioned ingredients except the Oil and water and keep aside for 15 to 20 mts.
• After marination, start frying the cauliflower in medium flame.
• Serve hot with as it is or with tomato sauce.

The post Cauliflower pakoda (Cauliflower pakora) appeared first on Learning-to-cook.

Ingredients

• Cauliflower – 1
• Green Peas – 1 cup
• Cumin Seeds – 1 tsp
• Turmeric powder – 1/4 tsp
• Chilli Powder – 1 tsp
• Coriander powder – 1 tsp
• Garam masala – 1/4 tsp
• Salt as per taste
• Oil – 3 tsp
• Coriander leaves – for garnishing

Method

• Wash the cauliflower nicely and cut into same medium sized pieces.
• In a bowl, add the cauliflower pieces, chilli powder, turmeric powder, coriander powder, garam masala powder and mix thoroughly such that the pieces are well coated with the powders.
• In a pan, add oil, cumin seeds and when the cumin seeds starts spluttering, add the cauliflower pieces and salt and very little water and allow to cook.
• When it is half cooked, add the green peas and again little water and cook again.
• When it is fully cooked, switch off the gas stove and serve it hot.

The post Dry cauliflower green peas curry appeared first on Learning-to-cook.