Spicy Vegan Gobi Kurkuri

 


Spicy Gobi Kurkuri, deep fried cauliflower fritters that are super crispy on the outside, tender on the inside and loaded with flavors of ginger, garlic, onions and cilantro. Fry up these gorgeous bites of turmeric and cayenne infused chickepea and rice flour coated vegan fritters and enjoy as a snack with your evening chai or coffee. It is the perfect starter or appetizer to serve at parties or get togethers.


With lots of baking and indulging in cakes and cookies this Christmas, I was looking for something spicy and savory to munch on. What better than some crispy, golden brown vegetable fritters.

Our lunch of rice and dal with some healthy vegetable stir fry is sometimes accompanied with some kind of vegetable fritter like bell pepper fritters, bhindi kurkuri (fried okra fritters) etc. Winters bring on an abundance of cauliflower and I could not think of a better vegetable to fry up in this chilly season.

Just marinate cauliflower florets in a mixture of onions, ginger, garlic, red chilli powder, turmeric along with some besan and rice flour for a crispy coating. I have added some Kashmiri chilli powder (this gives the lovely red hue without much added heat) and cilantro which lends a wonderful aroma.

Deep fry the marinated mixture until crispy and golden and serve hot with a squeeze of lime and maybe a dip of ketchup or fresh coriander chutney. My husband loves to enjoy this with some crispy curry leaves; so I have deep fried some in the same hot oil and added it as a garnish.

It takes just 30 minutes from start to finish! So, when fresh seasonal winter cauliflowers are still around, do make this super delicious vegan, gluten-free, plant-based spicy cauliflower fritters and enjoy these with family and friends! 

For a similar baked version, you can try Tandoori Gobi Tikka/Baked Cauliflower Bites.

 


Step-by-step method to make Spicy Vegan Gobi Kurkuri:

Chop cauliflower into medium-sized florets; wash well in plenty of water and drain

Transfer the florets into a large bowl.

To this, add finely chopped onions, green chilies, grated ginger and garlic, finely chopped cilantro or coriander leaves, red chilli powder, Kashmiri chilli powder, turmeric powder and hing. Mix well.

Stir in chickpea flour or besan, rice flour and salt to taste. Sprinkle water over the mixture and give it a good mix (using nature’s tool, your hands!).

Adjust the amount of besan, rice flour or water to get a good coating of the gobi florets.

Leave aside to marinade for about 5 to 10 minutes (optional; you can fry them right away too).

Heat oil in a deep frying pan.

Once the oil is hot, drop the flour and spice coated florets in batches and deep fry on medium high heat until crisp, golden and cooked through. Keep flipping the florets around in the oil. Do not over crowd the pan.

Remove to an oil-absorbent paper towel lined plate to blot the excess oil.

Deep fry a few curry leaves in the end to a crisp texture.

Transfer the spicy gobi fries/kurkuri  to a serving plate, garnish with coriander leaves/ fried curry leaves and serve immediately with a squeeze of lemon/lime juice and some dip like ketchup or green coriander chutney.

Enjoy!

Other cauliflower delights you can relish are:

Shahi Vegan Gobi Kurma

Vegan Hara Gobi Masala

Aloo Gobi Dry

 


Spicy Vegan Gobi Kurkuri

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serving Size: 4

Spicy Vegan Gobi Kurkuri

Ingredients

  • 2 cups gobi/cauliflower florets
  • ¼ cup finely chopped red onions
  • ¼ cup finely chopped coriander leaves/cilantro
  • 1 large green chilli/jalapeno/serrano, finely chopped
  • 1–inch piece of ginger, grated
  • 2 to 3 large cloves of garlic, grated
  • 6 to 8 tbsp besan/chickpea flour
  • 5 to 7 tbsp rice flour
  • 1 tsp red chilli powder/cayenne powder
  • 1 tsp kashmiri red chilli powder
  • ½ tsp turmeric powder
  • ½ tsp hing/asafetida
  • Salt to taste
  • Oil for deep frying
  • Curry leaves and coriander leaves (for garnishing)
  • Lemon wedges (optional)
  • Ketchup or/and green coriander chutney for dipping

Instructions

  1. Chop cauliflower into medium-sized florets; wash well in plenty of water and drain
  2. Transfer the florets into a large bowl.
  3. To this, add finely chopped onions, green chilies, grated ginger and garlic, finely chopped cilantro or coriander leaves , red chilli powder, Kashmiri chilli powder, hing and turmeric powder. Mix well.
  4. Stir in chickpea flour or besan, rice flour and salt to taste. Sprinkle water over the mixture and give it a good mix (using nature’s tool, your hands!).
  5. Adjust the amount of besan, rice flour or water to get a good coating of the gobi florets.
  6. Leave aside to marinade for about 5 minutes.
  7. Heat oil in a deep frying pan.
  8. Once the oil is hot, drop the flour and spice coated florets in batches and deep fry on medium high heat until crisp, golden and cooked through. Keep flipping the florets around in the oil. Do not over crowd the pan.
  9. Remove to an oil-absorbent paper towel lined plate to blot the excess oil.
  10. Deep fry a few curry leaves in the end to a crisp texture.
  11. Transfer the spicy gobi fries/kurkuri to a serving plate, garnish with coriander leaves/ fried curry leaves and serve immediately with a squeeze of lemon/lime juice and your favorite dip or chutney.
  12. Enjoy!
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Join the party at : #RecipeoftheWeek  | #FiestaFriday along with Co hosts Mollie @ The Frugal Hausfrau and Petra @ Food Eat Love

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11 comments

  1. petra08 says:

    Cauliflower is one of my favorite vegetables and I am in love with the flavors going on here! So delicious 🙂
    Happy Fiesta Friday and 2018!

    • curryandvanilla says:

      Thanks so much 🙂 Do try this with all the flavors and textures; you will surely make it over and over again! Happy FF and 2018 !!!!

    • curryandvanilla says:

      Thanks Mollie 🙂 🙂 These are an absolute favorite in our house; please do try them; you will not be disappointed 🙂 Fun to be part of Fiesta Friday!

    • curryandvanilla says:

      Thanks so much 🙂 Cauliflower is not my favorite too, but in this avatar, crispy and spicy, I can have it any day!

  2. Sharada . says:

    Very enticing kurkure with cauliflower ! I usually make it after cooking the phul gobi for few minutes & then add the masalas . The extra ingredients to be added is a good idea . I will try it.

    • curryandvanilla says:

      Thanks so much Sharada 🙂 I know, some people prefer pre boiling it but I love the crunchy texture of the cauliflower to remain, so I normally avoid doing that! Thanks for stopping by dear 🙂 Do try and give me a buzz 🙂 🙂

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