Gobi 65

1. Cut the cauliflower into bite-sized florets. Soak them in water with ½ tsp salt and turmeric for about 10 minutes. Drain and set aside.

   

Make the Batter

1. Combine rice flour, cornflour, Kashmiri red chili powder, garam masala, salt, cumin powder, and freshly ground black pepper in a large mixing bowl. Mix well.

   

2. Add the ginger-garlic paste, chopped curry leaves, lemon juice, yogurt and oil. Gradually add water to form a thick, smooth batter that can just coat the cauliflower florets.

   

3. Taste the batter and adjust the salt and pepper as needed.

Coat the Cauliflower

1. Add the cauliflower florets to the batter, mixing well to ensure they are evenly coated. Set them aside for a few minutes to absorb the flavors.

   

For Frying

1. Heat oil in a heavy-bottomed pan over medium-high heat (approx. 170°C/340°F). To test if the oil is ready, drop a small portion of the batter into it; it should sizzle and rise to the surface without browning.

2. Add the coated florets to the hot oil in batches. Do not disturb them for the first few minutes to prevent sticking. Gently flip them over and fry until they turn golden and crisp.

   

   

3. Remove the fried florets and place them on a plate lined with paper towels to absorb excess oil.

4. For an extra crispy texture, briefly flash fry the florets in hot oil for a second time for a few seconds. Transfer them onto paper towels to soak up any excess oil.

For Tempering

1. In a separate pan, heat 2 tbsp oil. Sauté the chopped garlic until it turns lightly golden.

2. Add the green chilies, dry red chilies, and curry leaves. Fry for a few seconds until fragrant.

   

3. Add the fried cauliflower florets, and stir quickly to coat them with the fragrant tempering.

4. Serve Gobi 65 hot and enjoy the crispy, flavorful dish.