Author: PRIYA SRINIVAS
Course: Snacks/ Appetizers
Cuisine: Indian
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients
To parboil cauliflower
- Cauliflower- 1 medium
- Boiling Water- 3 cups
- Turmeric powder- a pinch
For dry coating cauliflower:
- Corn flour- 2 tbsp
- Salt- 1/2 tsp
- Garam masala- 1/2 tsp
- Pepper powder- 1/2 tsp
- Gram flour- 1 tbsp
- Rice flour- 1 tbsp (optional)
For batter:
- All purpose flour- 1/3 cup
- Corn flour- 1/3 cup
- Rice flour- 2 tbsp
- Salt- as required
- Kashmiri red chilli powder- 2 tsp
- Ginger garlic paste- 1 tsp
- Baking soda- a pinch
- Water- as required
To garnish:
Slit Green chilli, curry leaves, sliced onion, lemon wedge
Directions
- Cut cauliflower into small florets and add to a large bowl
- Add boiling water and keep the florets immersed for 2-3 minutes
- Drain the water completely and add the florets to the bowl and add corn flour and toss well to absorb moisture
- Add the ingredients under “For dry coating” (other than rice flour) and toss well. Add rice flour only when the cauliflower mixture has moisture.
- In another bowl, add the ingredients for the batter and add water slowly and mix using a whisk to make thick batter.
- Add the batter to the cauliflower and mix well with your hands to coat the batter evenly
- Heat oil in a pan and when hot, add the cauliflower florets one by one using a spoon to leave space in between and fry till golden and crispy. Remove on a paper towel to drain excess oil. Finally, fry the curry leaves and slit green chilli for a few seconds and transfer to a plate
- Garnish the gobi 65 with fried green chilli, curry leaves, onion and lemon.
