Crispy Cauliflower (Harabara Gobi)

A quick snack that everyone would love, and could be made in 15 minutes. Cauliflower marinated in cilantro-green chili paste, and deep fried or air fried. 

Ingredients:

3 Cups cauliflower florets 

1/2 Cup cilantro

2-3 green chili (adjust to taste)

2 pods garlic

2 teaspoons lemon juice

1 Tablespoon ginger-garlic paste

1 Tablespoon besan (chickpea flour)

1 Tablespoon corn flour

1 Tablespoon rice flour

salt to taste

oil to deep fry

Method:

1. Blend cilantro, green chili, and garlic to a paste. Keep aside.

                                                                   

2. Place cauliflower florets in a large bowl. 

                                                                   

3. Add ginger garlic paste. Sprinkle lemon juice. Add cilantro paste. Toss well.

                                                     

                                                     

4. 1 tablespoon each of corn flour, besan, and rice flour. Add salt. Mix until the florets are well coated. Add more cilantro paste, and flours if needed.

                                                     

5. Heat peanut oil and deep fry cauliflower florets in batches until crispy.  Serve with a great cup of chai.

Air fryer version:

1. Follow steps 1-4. Preheat air fryer on 400 for 2 minutes. Place a parchment paper in the basket. Spray the basket. Place a layer of cauliflower florets on the parchment paper. Spray with oil. Air fry until crispy, tossing in between. Remove form the basket. Repeat process for remaining cauliflower.

   

                                       

Note:

Recipe adapted from Chef Venkatesh Bhat's Idayam thotta samayal