Gobi 65

Cut the cauliflower into bite-sized florets. Transfer them into a large bowl and rinse well with water and a large pinch of salt. Let the florets rest in salt water for 3-4 minutes to remove any impurities.

Discard the salt water and rinse the florets with fresh water. Discard the water again.

In a small mixer grinder jar, add ginger, garlic, green chili, and some water. Grind to make a paste.

To make the batter, add rice flour, corn flour, all the powdered spices, salt, green paste, curry leaves, and curd into a large bowl. Mix well using a whisk. Gradually add water while mixing to make a semi-thin batter.

Add the hot oil and mix well again. The consistency of the batter should coat the cauliflower without dripping.

Add the cauliflower into the batter and coat well.

Fry the coated cauliflower in moderately hot oil (170°C) until light golden brown over medium flame. Transfer them into a sieve and let them rest for a few minutes. Meanwhile, heat the oil slightly more.

Once rested, add the cauliflower back into the hot oil and flash fry them for 30 seconds or until they turn crispy.

Add garlic, green chili, and curry leaves. Stir and cook over high flame for 1-2 minutes. Add the fried cauliflower and crushed black peppercorns. Toss well.

Super crispy Gobi 65 is ready.