Gobi 65

Gobi 65

Recipe Type: Appetizer

Serves: 3

Ingredients 

1. Ingredients For The Marinade

A. Cauliflower 1 medium sized

B. Black pepper powder 1/2 tsp

C. Salt to taste

D. Onions chopped a handful(optional)

E. Ginger garlic paste 2tsp

F. Corn starch 1 tbsp(optional)

2. Ingredients For The Batter

A. Corn starch/rice flour 1/4 cup

B. All Purpose Flour 1/2 cup 

C. Salt 

D. Red chilli powder 3/4 tsp 

E. Hing a pinch 

F. Coriander powder 1 tsp

G. Paprika 1/2 tsp

H. Fennel seeds 1 tsp 

I.  Food color(optional) a pinch

J. Baking powder 1/2 tsp

K. Oil 1 tbsp

L. Water as needed

1. Ingredients For Frying the Florets

A. Oil for deep frying 

Method Of Preparation 

1. Cut the cauliflower into florets & wash them well.

2. Drop the florets in a saucepan of hot water for a minute & cover the pan with a lid.

3. After a minute, immediately wash the florets under cold running water.

4. Pat dry the florets & put them in a bowl. Please do not put wet cauliflower into the bowl for marination.

5. Add everything mentioned under "Ingredients for marinade" to the cauliflower florets.

6. Mix everything together & set the bowl aside for 30 minutes.

7. In the meantime make the batter.

8. In a bowl add all purpose flour, corn starch or rice flour, followed by all the spices & powders. Add cold water, little at a time to make a smooth and a little thick batter.

9. Drop the marinated florets into this batter & coat them well with the batter.

10. Heat oil in a pan for deep frying.

11. On a medium heat, drop the florets gently into the oil & fry till they are crispy & golden brown in color.

12. Remove them onto paper towels.

13. In a skillet add 1 tsp of oil n sauté the curry leaves & green chillies till the green chillies changes color a little & the green chillies turn crisp

14. Add this to the fried gobi & serve with lemon wedges & onions rings & ketchup.

Notes: 

1. You can also use corn starch & rice flour in equal proportions instead of adding either one of the two.

2. The batter should be of the dosa batter consistency. It should definitely be on the thicker side but If it's too thick, add a couple of more teaspoons of water to loosen it a bit. If the batter is too thin, u may need to add more of all purpose flour & corn starch, as the batter will not stick to the florets.

3. Do not fry the florets in very hot or low flame. Fry them on medium flame.

4. You can adjust the level of spices as per your spice level tolerance.

5. If your using a bigger cauliflower, then u may need to adjust the quantity of the ingredients mentioned above. 

6. Please remember tht u have already added salt to the cauliflower & u are again adding it to the batter so u need to add accordingly. 

7. If u want ur gobi to be extra crispy, then you may fry it in the oil twice.

8. Remove the moisture from the ginger garlic paste before adding it to the florets.