Gobi 65 (Dry)
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
Steps
- 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
- To make the batter, simply mix all the ingredients in a bowl
- 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
- Dip each cauliflower floret into the batter to coat evenly all over and then fry till golden brown
- 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
- Once all the cauliflower has been fried, discard any leftover batter
- 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
- 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
Use a {deep fryer} if you want to. A deep saucepan will do just as well
By Sirisha Tadimalla on