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Crispy South Indian Cauliflower (Gobi 65)

Crispy South Indian Cauliflower (Gobi 65)

Cauliflower florets in a light spiced batter, fried until golden, then tossed in a fragrant curry leaf and yogurt tempering. A crisp South Indian snack the whole family can share.

2-3y+

15 min prep · 25 min cook · 40 min total · 2 servings

MilkWheat

Ingredients

Contains optional added salt for older eaters. Skip it for babies under 12 months.

  • 250 g cauliflower, cut into small florets8.82 oz cauliflower, cut into small florets
  • 60 ml all-purpose flour4.06 tbsp all-purpose flour
  • 60 ml rice flour4.06 tbsp rice flour
  • 7.5 ml ginger garlic paste1.52 tsp ginger garlic paste
  • 2.5 ml garam masala0.51 tsp garam masala
  • 16 each curry leaf
  • 60 ml water4.06 tbsp water
  • 2 each garlic, finely chopped
  • 2.5 ml cumin seed0.51 tsp cumin seed
  • 15 ml oil, for tempering1.01 tbsp oil, for tempering
  • 30 ml greek yogurt2.03 tbsp greek yogurt
  • salt (to taste), for over-1s and adults

Steps

Prep

  1. Heat 4 cups of water until warm but not boiling, then turn off the heat and soak the cauliflower florets for 3 minutes.
  2. Rinse the florets well under fresh water and drain them completely so the batter will stick.

Batter and Fry

  1. In a large bowl, combine the all-purpose flour, rice flour, ginger garlic paste, garam masala, and half the curry leaves, chopped.
  2. Pour in the water and stir into a smooth batter thick enough to coat the back of a spoon.
  3. Add the cauliflower florets and turn them gently until each piece is evenly coated.
  4. Heat the frying oil in a deep pan to 185C (365F) over medium heat.
  5. Slide in the florets one at a time and fry untouched for 2 to 3 minutes, then stir and fry until golden and crisp.
  6. Lift the florets onto a rack or paper towels to drain, then fry any remaining batter in batches.

Temper and Toss

  1. Whisk the greek yogurt with a splash of water in a small bowl until smooth and pourable.
  2. Heat the tablespoon of oil in a pan and add the cumin seeds. When they sizzle, add the garlic and remaining curry leaves and fry until fragrant.
  3. Stir in the yogurt mixture and cook until it thickens, about 1 to 2 minutes, then add the fried cauliflower and toss for 2 minutes.
  4. Serve warm as a snack or with rice and dal. For older kids and adults, add a pinch of salt or chili powder to taste.

Nutrition

Calories
298
Protein
3g
Fat
19g
Carbs
26g

Tips by age

2-3y

Let the cauliflower cool, then chop into small soft bite-size pieces and skip any added salt or chili. Offer just a few pieces alongside plain rice.

Choking safety: Fried florets can be firm and crunchy. Cut into small pieces and supervise closely while eating.

3-5y

Serve a small portion cut into bite-size pieces. Keep it salt-free for the child, and let the yogurt tempering soften the crisp coating a little.

Choking safety: Cut larger crunchy florets into smaller pieces so they are easy to chew.

5-8y

Serve as written in child-size pieces. Add only a light pinch of salt if needed, and keep chili powder for the adult portions.

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