Fried cauliflower gobi glazed with mango chutney and encrusted with pistachio is a perfect combination of spiced cauliflower, sweet mango and crunchy pistachios. Ultra-Stik keeps the pistachios coated in every bite instead of pooling at the bottom of the bowl. Bonus – it’s gluten free!
Difficulty
Intermediate
Ingredients
- Gobi Ingredients:
- 350 g (half a head) Cauliflower, Cut into FloretsÂ
- 70 g (6 tbsp) Chickpea FlourÂ
- 56 g (4 tbsp) Rice FlourÂ
- 22 g (2 tbsp) crisp coat UC
- 1.3 g (½ tsp) Cayenne PepperÂ
- 3.4 g (1 ½ tsp) Garam MasalaÂ
- 1 g (½ tsp) Coriander Powder
- 0.7 g (½ tsp) Ginger Powder
- 4.3 g (1 tsp) Garlic Powder
- 1.3 g (½ tsp) TurmericÂ
- 2 g (1 tsp) Cumin PowderÂ
- 6.9 g (1 tsp) Salt
- 13.8 g (1 tsp) lemon juice
- â…” cup water +
- Neutral Flavored Oil for FryingÂ
- Mango Chutney Glaze Ingredients:Â
- 1.2 g (1 tsp) Coriander Powder
- 0.8 g (½ tsp) CuminÂ
- 0.3 g (¼ tsp) TurmericÂ
- 0.4 g (¼ tsp) CardamomÂ
- 0.3 g (¼ tsp) ClovesÂ
- 0.8 g (½ tsp) CinnamonÂ
- 1.2 g (¼ tsp) SaltÂ
- ½ an onion, Small Diced Â
- 11 g (2 cloves) Garlic, Minced Â
- 85 g (4 tbsp) Mango Fabbri Delipaste
- 27 g (2 tbsp) White VinegarÂ
- 7 g (1 tbsp) Ultra-Stik
Equipment
- Medium BowlÂ
- WhiskÂ
- KnifeÂ
- Cutting Board
- Medium PotÂ
- TongsÂ
- Medium PanÂ
- Blender
Timing
Active Time: 1 Hour
Total Time: 1 Hour
Yield
6 – 8 Servings
-
Prepare Cauliflower and Batter
Cut cauliflower into small florets and set aside.ÂIn a medium bowl combine chickpea flour, rice flour, Crisp Coat UC, cayenne, garam marsala, coriander, ginger powder, garlic powder, turmeric, cumin, lemon juice, and water. * Add additional water if needed, consistency should be similar to pancake batter.ÂWhisk together until fully combined. Place cauliflower in the bowl and toss until combined.
-
Fry Cauliflower
In a medium pot fill with a neutral oil and heat to 355 F.ÂUsing tongs place battered cauliflower in batches into the hot oil. Fry until golden brown. Remove from the oil and place on paper towels.ÂToss in mango chutney glaze, when tacky sprinkle chopped pistachios and parsley on top.ÂServe immediately with your favorite chutney and enjoy!
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Create Mango Chutney
In a medium pan turn on to medium heat. Toast the spices (coriander, cumin, turmeric, cardamom, cloves, cinnamon, and salt). Stir until fragrant.ÂAdd in diced onion and cook until translucent. Then add in garlic and ginger, cook until fragrant.ÂPour in mango delipaste and white vinegar. Stir until combined. If too thick add a splash of water to dilute.ÂIn a blender, blend mango chutney while sprinkling in Ultra-Stik. When smooth, transfer back to the pan and reduce until sticky.ÂMove to a bowl and let cool.
Summary
Recipe Name
Author Name
Fried Gobi with Mango Pistachio Glaze
Modernist Pantry
Published On
Preparation Time
Total Time
6 Comments.
Can I substitute evercrisp vs crisp coat in this recipe?
We recommend EverCrisp for dry batters and Crisp coat in wet batters
The ingredients and the video do not mention Ginger in the Chutney. You list Ginger in the assembly of the Chutney though. What was your original intention? I experimented with adding approximately 1 tablespoon of crystallized ginger, minced. We enjoyed it. I did make my own mango paste as the minimum size of the Mango Fabri was just too much. I used about a cup and a half of minced dried (sulphur free) and 1/2 cup of water blended under vacuum.
You can certainly use crystallized ginger or just minced fresh ginger, or skip it altogether. It’s ultimately whatever makes you happy
I did double-fry. Keeping the oil to 360. I did a first fry until I had a dark blonder – brown exterior. Let cool, then second fry by batches for a few minutes until Gobi was a little darker – dark blonde/brown. Excellent and allowed the cauliflower and coating to loose more water. I floret the while caluiflower and continued frying until I ran out of batter. Therefore ended up using more than the amount specified probably 400-500 grams.
That’s great because it’s always best to make the recipe work for you. We don’t recommend cooking ‘by the book’