Gobi | Cauliflower is a popular winter vegetable. It is one of my most favorite vegetables too. Usually, we make curry as an accompaniment for South Indian gravies. And we also make cauliflower sabzi to pair with Roti, naan, and pulaos. I have posted many recipes using Gobi | cauliflower in Jeyashris kitchen. I tried this at home recently and it was a super hit. The flavour of coriander leaves elevates the taste to a different level. You can pair this with any variety rice, sambar, or rasam rice too. This can be served as a tea-time snack or party starter too. Also, check out our popular Cauliflower recipes. Cauliflower masala dosa, Cauliflower pepper fry, Cauliflower sabzi , Gobi 65, and Restaurant style Gobi manchurian
Cauliflower malli fry
In a mixie jar add the coriander leaves, green chili, curd, little salt, garlic and ginger.
Grind this into a fine paste. No need to add any water.The curd will be enough to grind this into a smooth paste
Wash the cauliflower nicely and drain the water completely.We are not going to blanch the cauliflower.Pat dry this and keep it in a bowl.Add the green paste, rice flour, corn flour, little salt and bread crumbs.
Mix well and let all the ingredients spread on all parts of the cauliflower evenly.
Heat oil for deep frying.Fry in small batches in medium flame.
Once it is slightly golden brown and crispy, take out from the oil.
Drain in the kitchen towel.
Serve hot.Cauliflower malli fry pairs well with Rasam rice, sambar sadam or any variety rice too.Repeat this for the rest of the cauliflower.
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