Indian Fried Cauliflower

Indian Fried Cauliflower with Green Yoghurt recipe - The Cooks Pantry


Courtney Roulston


4-6 As A Snack


  • 1 small/medium sized cauliflower, cut into small florets
  • 1 cup plain flour
  • ½ cup cornflour
  • 1 teaspoon sea salt
  • 2 teaspoons KEEN’s Curry Powder
  • 1 teaspoon KEEN’s Chilli Powder
  • 1 cup water
  • Cobram Estate Classic Extra Virgin Olive Oil to fry
  • 20 fresh curry leaves
  • lemon to serve


  • 1 cup Coles Greek yoghurt
  • ½ cup mint, leaves picked
  • ½ cup coriander, leaves picked
  • 1 green chilli, chopped
  • 1 teaspoon honey


  • Heat the oil in a large deep sided frying pan over a medium heat, around 160 degrees.
  • In a large bowl mix together both the flours, salt, KEEN’s Curry Powder and KEEN’s Chilli Powder until well combined. Slowly whisk in the water until you have a smooth batter.
  • Working in batches, fry the cauliflower for 3-4 minutes, or until golden and cooked through. Remove with a slotted spoon, drain on kitchen paper and repeat with remaining cauliflower. Fry the curry leaves for 10 seconds, or until crisp.
  • Blend all the yoghurt dressing ingredients with a stick blender or in a food processor until smooth.
  • To serve, place the fried cauliflower on a large platter. Garnish with a pinch of sea salt, fried curry leaves, yoghurt dressing and lemon wedges.

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