Gobi 65 - Crispy Cauliflower Fry (Classic)

     CAULIFLOWER 65/GOBI 65 (Classic)

Preparation time: 20 minutes

Cooking time: 10 minutes

Serves: 2-3  Course: Starters

Cuisine: Indian

INGREDIENTS 

Cauliflower (medium)        1 no

For Batter

Water (approx)                    50 ml

Garam masala powder       1 tsp

Ginger garlic paste             1 tsp

Black pepper powder         ½ tsp

Red chilli paste                    1 Tbsp

Curry leaves (chopped)      6-8 no's

Salt                                        To taste

Maida (all purpose flour)   3-4 Tbsp

Corn flour                             3-4 Tbsp

Baking powder                    Optional

Oil                                         1 Tbsp

For Deep Frying

Oil                                        To fry

Curry leaves                       1 sprig

Green Chillies (slit)            2 no's

METHOD

Cut the cauliflower into large florets and put it in a bowl (to wash) add some salt and cold water, rinse it for minimum 10 minutes so if any insects or worms present will come out.

Meanwhile in a sauce pot boil water and when it starts boiling add some salt and washed cauliflower and blanch it for 2 minutes and drain it. (This method helps the cauliflower to cook 20%-30% and more water will not be absorbed).

In a mixing bowl add water, garam masala powder, ginger garlic paste, black pepper powder, red chilli paste (see note), chopped curry leaves and salt. Mix everything together. Now chop the cauliflower into required size florets and add it to the spice water mixture and let it rinse for 2 minutes. Remove the rinsed cauliflower and keep it on a plate. Now to the spice water add maida (all purpose flour), corn flour, baking powder (optional), oil and mix it to form a fine batter. Adjust the water if required. 

Now add the cauliflower to the batter and coat everything.

In a kadai add oil for deep frying and heat it in Medium Flame and when the oil is hot start adding the coated cauliflower and cook it until cauliflower and batter is cooked (may take 3-4 minutes) remove it and place it on a tissue paper. Continue the same to fry the remaining. 

For second deep frying raise it to high flame and add the fried cauliflower and fry it for 60 seconds to 90 seconds and before removing it add 1 sprig of curry leaves and 2 slit green chillies to oil remove everything after 10 seconds.

Garnish with chat masala 

NOte: Red Chilli Paste - Dried chillies should be soaked for minimum 4 hours and have used 50% of Byadagi chillies (for color) and 50% of Guntur chillies (for spicy)

Second deep fry should be done with a gap of 10 minutes after 1st deep frying.

Video click here