Crispy cauliflower fries / gobi fry is a quick traditional Malabar side dish for rice or neychoru (ghee rice), so very crispy and crunchy.
When guests drop in, usually this quick and crispy cauliflower fry tops the list as a quick side dish....especially, if you are short of curries. It can be made so quickly and it goes perfect with rice and roti/ chappathi though it is not had own its own like cauliflower pakoda.
On my last post, I mentioned that I will be posting more of Malabar recipes, and this cauliflower fry is my favorite. This recipe was given by my daughter, Nidhi's friend Shadda through her mom.....ever since I got the recipe, I have been making it for kids lunch as a side dish for roti or plain rice...though it does not stay very crispy till lunch time...but Nidhi says that it tastes excellent!! and it has become one of my top quick and easy lunch box curries.
Cauliflower should be cut into very small ie each florets should be again cut into smaller florets....the masala is simply mixed in or rubbed into the cauliflower and egg whites acts a binder ....thus giving it the crunchy crispy coating...it does take a bit of time to fry up as we are using uncooked raw cauliflower....and the cauliflower does shrink a bit after frying...... Saunf or perumjeerakam gives it a very traditional and flavorful taste along with curry leaves....it is a must try and so easy and quick to make!
Author: Nisa Homey.
Recipe Source: Shadda
Preparation time: 30 min
Cauliflower: 250 gms.
Kashmiri Chilly Powder: 2 tsp.
Turmeric Powder: 1/4 tsp.
Saunf/Perumjeerakam: 1/2 tsp.
Egg White: 1, lightly beaten.
Salt: 1/2 tsp.
Oil for deep frying.
Curry leaves: 4 sprigs.
Clean and cut the cauliflower into small bite sized florets.
Add in chilly powder, turmeric, saunf, and salt.
Add in lightly beaten egg white.
Mix well with your fingers/hands...you need to rub it into the cauliflower.
Heat oil in a kadai or pan. Once oil is heated, drop in the cauliflower..and deep fry it.......it does take sometime for the cauliflower to fry up and get crispy. Once cauliflower is 3/4 done add in the curry leaves...curry leaves gives out a very special flavor.
Onto to a paper napkin...serve as a side dish for rice or roti.
I served with coconut rice.