This method of making cauliflower fry is very simple and plain without adding any masala and sauces. I also prefer this method of recipe nowadays to avoid sauces and ketch ups in the menu of my son :-) Previously I have posted a similar method of preparing cauliflower chilli using sauces. This is an easy method of preparing a starter.


Cauliflower florets – 1 bowl
Corn flour – 4 -5 tbsp
Cooking soda – 1 pinch (optional)
Kashmiri Red chilli powder -3 tbsp
Curd – 2 tbsp
Ginger – 1/2 inch
Garlic – 3 cloves
Salt –  1 tsp
Oil for frying
Finely chopped onions for serving
 1. Clean the florets.
 2. Add about 1/2 cup water and steam for about 2 minutes.
3. Drain the water completely and keep aside.
4. Grind corn flour ginger, garlic, curd, Red chilli powder, salt and soda to a fine paste.
 5. Marinate the cauliflower florets for about 1-2 hour.
6. Heat oil in kadai and deep fry.
 7. Drain out in separate kadai and pat out oil droplets.
8. Serve with finely chopped onions.
Gobi 65
  • Serving onion along with chilli/65/fries is to avoid deposition of cholesterol
  • Steaming of cauliflower makes it to fry fast and we can avoid complete deep fried. Take care not to cook completely.
  • You can also pat dry using a clean cloth after draining the water.
  • You also also spread in a tissue paper while serving to take out excess oil if any.
  • Always prefer using groundnut oil for cooking & frying.
  • Red chilli powder is added to avoid adding food colors. You can also try using Tikalal
Cauliflower 65
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