Gobi 65 (Dry)

Crunchy, spicy and finger-licking tasty! A derivative of Chicken 65, this is a popular appetiser in India
Ingredients - Serves 6-8
  • 800 g cauliflower, cut into large florets
  • 1 cup water
  • Oil, for deep frying
  • For the batter
  • ½ cup plain flour
  • ¾ cup cornflour (cornstarch)
  • 1 cup water
  • 1 tbsp ginger-garlic paste or ½ tbsp ginger, chopped and ½ tbsp garlic, chopped
  • 1 tsp ground black pepper
  • 1 tsp garam masala powder
  • 1 tbsp red chilli flakes
  • 2 tsp curry leaves, chopped, optional
  • 2 tsp fresh coriander, chopped, optional
  • 1 tsp salt
  1. Place the cauliflower florets with 1 cup of water in a microwave safe bowl. Cook covered in a microwave on high for 6 minutes. Drain all the water and set aside
  2. To make the batter, simply mix all the ingredients in a bowl
  3. Heat oil for deep frying. If you drop a bit of batter into the oil, it should sizzle immediately and rise to the surface. The oil is then ready
  4. Use a {deep fryer} if you want to. A deep saucepan will do just as well
  5. Dip each cauliflower floret into the batter to coat evenly all over and then fry till golden brown
  6. Fry in small batches so that each floret has space to move around in the oil. This will prevent the pieces from sticking to each other
  7. Once all the cauliflower has been fried, discard any leftover batter
  8. If you are serving immediately, this is the last step. Simply garnish with spring onion or chopped fresh coriander and a bit of lemon juice and serve
  9. If not, then you will have to refry the cauliflower just before serving. Refrying will not take a long time because the batter and cauliflower are already cooked. This a trick commonly used in restaurants to serve you crisp fritters as though they were just made
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