Crispy Fried Cauliflower Bites | Gobi Fry

5 from 9 votes

Crispy Fried Cauliflower Bites are easy-to-make, delicious, and crunchy vegan recipes that can be served as a snack, appetizer, or finger food.

Course: Appetizer, Finger Food, Snack

Cuisine: Indian

Diet: Vegan

Servings:

Calories: 130kcal

Author: Kushi

Add onion, garlic cloves, ginger, lemon juice, and dry red chilies in a mixie jar or grinder and make a thick paste.
1 Small onion, 2 to 3 Garlic cloves, ½ inch Ginger, 1 teaspoon Lemon juice, 4 to 6 Dry Red Chilli
Transfer this to a bowl. To this, add rice flour and salt to taste and water little by little and make a medium-thick paste. You can check this video for rava fry consistency.
½ cup Rice flour, 1 teaspoon Salt
Wash the cauliflower florets, mix them with the paste, and keep them aside for 15 to 30 minutes.
1 Medium size cauliflower cut into florets

Heat oil in a pan for frying. Coat each floret with sooji/semolina.
½ cup Semolina or sooji, Vegetable Oil for frying
Drop 8 to 10 florets in hot oil, depending on the size of the pan, and cook on medium flame, occasionally flipping till it becomes crispy and golden brown on both sides.
Transfer it to a paper towel to absorb any excess oil. Repeat the process.
Crispy Cauliflower is ready. Serve and enjoy.

Suppose you want a no onion, no garlic version of Mangalorean rava fry, then skip onion, garlic, and ginger and simply add red chile powder and hing to the rice flour paste. You can check the video here on making Mangalorean rava fry.
Do not overcrowd the pan. Depending on the size of the pan, add the florets.
To check if the oil is hot, add a small piece of floret and check if it sizzles and comes up.
Oil should not be too hot/too cold. If it's too hot, the florets might become brown faster, cauliflower might be undercooked, and if it's cold, it might absorb oil when frying.
My secret frying tip: I add the florets on a medium-high flame. Then switch it to medium flame, and once the cauliflower turns crispy and golden, I again switch the flame to medium-high and remove the florets using a slotted spoon. Doing so will prevent it from absorbing excess oil.
You can make the paste and mix the cauliflower ahead of time and keep it in the refrigerator for a day; just before serving, toss it with semolina or rava and fry.
These crispy cauliflower fries taste the best when served immediately. So fry only as much as needed. If there are any leftovers, store them in an airtight conatiner and reheat them in an oven or skillet with some oil.
No need to boil the cauliflower if you are making the crispy rava fry.
If semolina is unavailable, coat each cauliflower in rice flour or all-purpose flour and fry.