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Vegan Masala Recipe
Crispy Cauliflower 65
Cauliflower 65 is crisp, fiery and fragrant with curry leaves, chilli and ginger. These craggy little florets make an irresistible South Indian-inspired snack or starter served straight from the pan.
Recipe by Craig LogueHow our recipes are created
30 minPrep: 10 minCook: 20 minServes 4South IndianVegan
gobi 65cauliflower frystarterspicy snack
From the kitchen
What to expect
This is all about a light, crisp coating and a bold final tempering. Dry the cauliflower well, avoid crowding the oil and toss it with the curry leaves only when you are ready to serve.
Serving idea
Best served simply
Serve with onion slices, lemon wedges, and a simple coriander chutney, or bring it to the table with rice and dal.
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Cook the recipe
Method
- 1
Blanch the cauliflower florets in hot water for 2 to 3 minutes, then drain and rinse quickly. Let them dry well so the batter clings properly.
- 2
In a mixing bowl, combine 1/2 cup plain flour, 1 cup rice flour, 1/2 tsp black pepper, 1 tsp chilli powder, 1 tsp garam masala, 1 tsp salt, and 1 cup water. Stir to a thick batter that coats the back of a spoon.
- 3
Add the cauliflower florets to the batter and coat them evenly.
- 4
Deep fry the battered florets in 500 ml hot oil until crisp and golden. Drain well on a rack or paper towel.
- 5
Heat the remaining 2 tbsp oil in a pan. Add 1 tsp cumin seeds and let them crackle, then add 4 cloves minced garlic, 2 finely chopped green chillies, and a handful of curry leaves.
- 6
Stir in the remaining 1 tsp chilli powder, 1 tsp garam masala, and 3 tbsp unsweetened plant yoghurt. Cook for a minute or two until the masala loosens, then thickens slightly and looks cooked through.
- 7
Add the fried cauliflower and toss over high heat for 2 to 3 minutes until the masala coats the florets without softening the crust too much.
- 8
Serve immediately while the edges are still crisp.
Gather everything first
Ingredients
- •1 small cauliflower, cut into florets
- •1 cup water
- •500 ml neutral oil for deep-frying, plus 2 tbsp for the masala
- •1 tsp cumin seeds
- •4 cloves garlic, minced
- •2 green chillies, finely chopped
- •a handful of curry leaves
- •2 tsp chilli powder, divided
- •2 tsp garam masala, divided
- •3 tbsp unsweetened plant yoghurt
- •1/2 cup plain flour
- •1 cup rice flour
- •1/2 tsp black pepper
- •1 tsp salt
A few useful notes
Notes
- •Dry the cauliflower well after blanching; extra moisture makes the batter heavy and the coating less crisp.
- •The yoghurt needs a brief cook so it loses the raw edge and settles into the masala. Keep the heat steady and do not rush that step.
- •If the batter feels too thick after resting, loosen it with a spoon or two of water. It should cling without running off.
- •Leftovers keep in the fridge for up to 3 days, though the coating softens. Reheat in a hot pan or air fryer rather than the microwave.
- •Adjust salt and chilli only after the final toss, once the masala has coated the cauliflower properly.
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