Gobi Fry (Cauliflower Fry)

Weekends in our home always call for a special meal because that's when we sit together relax and eat. It was a rainy weekend and so we decided to go with something crispy and spicy for the day. That's when I thought of this GOBI FRY recipe which consumes very less oil but is not any less tasty. Yes, you read it right!! This can be easily made in an oven, consumes very less oil (for those Health freaks out there) and at the same time very very tasty. 

This Gobi Fry is perfectly baked, crispy on the outside, not soggy with excess oil and also well balanced with simple spices. Once you taste this you will never go back to those deep-fried cauliflowers. Without any further delay, let's get to the recipe.. :) 

INGREDIENTS:

Cauliflower - Cut into florets and blanched

Corn starch - 1/3 cup

Chilli powder - 1 Teaspoon or as per taste 

Garam masala - 1/2 to 3/4 teaspoon 

Salt - As needed

Oil - Vegetable oil 6 Teaspoons

Maida - 1 tablespoon

Rice Flour - 1 tablespoon 

Ginger garlic paste - 1 teaspoon 

Cauliflower - I have used one full cauliflower for this recipe. Make sure to clean it thoroughly, and then blanch it in hot water to check for worms. Once it is cleaned, boil water with a small amount of salt and add these cauliflower florets until they are half cooked. Strain the water and keep it aside.

Corn Starch - This is the main ingredient for this dish, as corn starch helps in giving a crisp and crunchy outer layer to any vegetable that is baked. 

Chilli powder - Add a good quality chilly powder for that punch of heat. I have added 1 teaspoon. You can add as per your taste.

Garam masala - This helps to give you the aroma of a blend of spices. I have added 1/2 teaspoon. But you can add up to 3/4th teaspoon. I would suggest not to use more than that as it has a strong smell. But if you like that hot punch then go for it!! 

Salt - I have added 1 teaspoon of salt. You can add as per your taste.

Oil - Oil along with corn starch gives the crispy outside needed for this recipe. I have used 4 teaspoons of oil initially and the other 2 teaspoons at a later stage. Read the recipe fully and follow it exactly.

Rice flour - Rice flour is also used to add that crispiness. I have used one tablespoon of rice flour.

Maida - Maida helps in binding all ingredients together. I have used one tablespoon of Maida. 

Ginger Garlic paste - Ginger garlic paste gives a good flavor. I have added 1 teaspoon for its mild flavor. You can add more if you prefer a strong flavor. 

STEP-BY-STEP PICTORIAL REPRESENTATION: 

STEP 1: In a bowl add all the dry ingredients along with ginger garlic paste.

Step 2: Mix them together and keep it aside. 

Step 3: In another bowl, take the cauliflower that is boiled and strained. Now add the dry ingredients that were mixed earlier. Coat the florets well with the dry mix.

Step 4: Add 4 teaspoons of oil to this mix and also add a few teaspoons of water until all the florets are well coated.

Step 5: Let this mixture sit for 20 minutes and marinate.

Step 6: Now line a baking tray with parchment paper. Drizzle a few drops of oil and grease the parchment paper. Meanwhile, preheat the oven at 180°c for 10 minutes.

Step 7: Arrange the marinated cauliflower florets in the tray.

Step 8: Once the oven is heated, place the baking tray inside the oven and bake at 205°c for 8 minutes.

Step 9: Once it is done, get the tray out of the oven and brush some oil on each of the florets. 

Step 10: Now put the tray back into the oven and set the oven to BROIL mode. Set the temperature at 190°c and broil for 10-12 minutes. 

Once it is done, take it out of the oven and let it sit in the baking tray for 5 minutes. 

You can squeeze a few drops of lemon for that extra touch. 

Enjoy it as a starter with spicy coriander chilly chutney or have it as a tea-time snack. You eat this any way you want, but I assure you, you will be addicted to this and you'll never go back to those old ways of deep-fried Gobi/cauliflower fry. 

Tried this recipe? Post your creations and tag @theory.of.bakin_with_Harini and #theory.of.bakin_with_Harini on Instagram.  

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RECIPE CARD:

Cauliflower Fry (Gobi Fry)  Description: Tasty, crispy and crunchy crust with perfectly baked and spiced cauliflower.  Prep Time: 40 mins (Incl. Marination time of 20 mins) Cook Time: 20 mins Total Time: 1 Hour  Serves : 4-5 People   INGREDIENTS ⅓ Cup  Corn Flour 1 Teaspoon Red Chilli Powder ½ to ¾ Teaspoon Garam Masala Powder 1 Teaspoon Ginger Garlic Paste 1 Tablespoon Maida 1 Tablespoon Rice Flour 6 Teaspoons Oil Cauliflower - Cut into florets   Instructions: 1. Cut the cauliflower into florets and blanch them in hot water to check for worms. Once they are cleaned, par boil them with little salt, drain excess water and set it aside. 2.. In a bowl add all the dry ingredients along with Ginger Garlic paste. Mix them well and set aside. 3. In another bowl add the boiled cauliflower. To this add the dry ingredients and coat the florets well. 4. Now add 4 teaspoons of oil, 2-3 teaspoons of water and coat them well. Make sure all florets are well coated. 5. Let them marinate for 20 minutes. 6.Line a baking tray with parchment paper. Drizzle a few drops of oil and grease the parchment paper. Meanwhile, preheat the oven @ 180℃ for 10 minutes. 7. Arrange the marinated cauliflower florets in the tray. Place it inside the oven and BAKE at 205℃ for 8 Minutes. 8.Once it is done, get the tray out of the oven and  immediately brush some oil on each of the florets. 9. Put the tray back into the oven and set the oven to BROIL mode. Set the temperature to 190℃ and BROIL for 10-12 minutes. This is when the cauliflower will turn crispy and golden. 10. Once it is done, let it sit in the tray for 5 minutes. Squeeze some lemon on top, serve it hot with spicy coriander chilli chutney or as a teatime snack. Notes: 1. Corn starch and rice flour gives crispness. Add as instructed. 2. Blanching cauliflower is important to get rid of worms. Add a pinch of salt to hot water before blanching.  3. Out of the 6 spoons of oil, I used 4 spoons for binding the dry mix. The remaining 2 spoons are used to grease the tray and brush before broiling. 4. I have added 3 teaspoons of water to this mixture. Water is needed only to bind the dry mix. DONOT add more water and make it greasy.