Gobi 65 | Crispy Gobi65 Recipe

Ingredients

• 3 cups Cauliflower Florets
• 1/2 cup All-Purpose Flour
• 1/2 cup Gram Flour/Besan
• 2 tbsp Corn Flour
• 2 tbsp Rice Flour
• 2 tbsp Curd
• 1/2 tsp Ginger Garlic Paste
• 1/4 tsp Baking Soda
• 1/4 tsp Turmeric Powder
• 1/2 tsp Red Chilli Powder
• 1/2 tbsp Kashmiri Red Chilli Powder
• 1/2 tsp Garam Masala Powder
• 1/4 tsp Black Pepper Powder
• 1 Sprig Curry Leaves Finely Chopped
• Salt as needed
• Water as needed
• Oil for deep frying

Instructions

1. 1

   In a large pot of water add 1/2 tsp salt and bring it to boil. Add 3 cups cauliflower florets.

2. 2

   Blanch for 5 minutes and remove from water, set aside.

3. 3

   In a bowl add 1/2 cup all-purpose flour, 1/2 cup gram flour/besan, 2 tbsp corn flour, 2 tbsp rice flour followed by 2 tbsp curd.

4. 4

   Next add spice powders – 1/4 tsp turmeric powder, 1/2 tsp red chilli powder, 1/2 tbsp Kashmiri red chilli powder, 1/2 tsp garam masala powder, 1/4 tsp black pepper powder and salt as needed.

5. 5

   Add about 1/4 cup water and mix everything well together without any lumps.

6. 6

   Now add 1/2 tsp ginger garlic paste, finely chopped 1 sprig curry leaves and 1/4 tsp baking soda. Mix well.

7. 7

   Add the blanched cauliflower florets and coat them well together.

8. 8

   In a heavy pan heat oil for deep frying. Once hot, set the flame on medium. Add the cauliflower florets in small batches without overcrowding the oil.

9. 9

   Do not disturb the cauliflower florets for a couple of minutes and then, flip them over.

10. 10

    As they turn golden brown and crispy, remove from oil and drain on a kitchen towel. Repeat this with rest of the cauliflower florets.

11. 11

    Serve hot immediately!