- First, chop one large cauliflower head into medium-sized florets. You want about 1.5 cups of chopped cauliflower, and smallish pieces tend to fry the best. Rinse the florets very well, dry, and place in a bowl. Now add enough hot water so that the florets are covered. Cover and blanch the cauliflower florets for 15 to 20 minutes. After 15 to 20 minutes drain all the water and set the blanched cauliflower aside. Meanwhile, in a small bowl, add ¼ cup of warm or hot water. And 4 dry red chilies (or Kashmiri red chillies), and soak for 15 minutes. Break or halve the red chillies and remove their seeds prior to soaking.In a small grinder jar or chutney grinder, add 1.5 teaspoons of chopped garlic and 1.5 teaspoons of roughly chopped ginger. Then add the soaked red chilies to the grinder. Add 1 to 2 tablespoons of water or as needed, and grind to a smooth paste. Set aside. Marinate Cauliflower:After the cauliflower has blanched for 15 to 20 minutes, drain the florets well and put them in a mixing bowl or deep pan.Add the red chili paste.gently mix. Then add 6 tablespoons of besan (gram flour or chickpea flour), 4 tablespoons of rice flour and 2 tablespoons of corn starch. Now add ¼ teaspoon of turmeric powder, ½ teaspoon of red chili powder, ½ teaspoon of garam masala powder and ½ teaspoon of coriander powder. Add ½ to 1 teaspoon of lemon juice to brighten and bring the spices together for the gobi 65 marinade. If you do not have lemon juice, swap with ½ to 1 teaspoon of white distilled vinegar, red wine vinegar or apple cider vinegar.1/3cup water,salt Use a spatula or spoon to mix together very well. The batter should coat the cauliflower pieces well. Cover the pan and allow the cauliflower to marinate for 20 to 30 minutes at room temperature. Now it is time to lightly fry the marinated and battered cauliflower florets. Heat 7 to 8 tablespoons of preferred frying oil in a kadai when the oil become medium hot place the Gobi marinated pieces one by one and fry them until they turn golden brown and sprinkle some garam masala on top and serve hot.
Gobi 65
#myrecipe
By Chandana Guptha
Jan, 7th
640
Servings
2 persons
Cook Time
40 minutes
Ingredients
17
- 19
Ingredients
- Cauliflower
- Water
- Red chillies
- Garlic
- Ginger
- Rice flour
- Corn flour
- Besan flour
- Turmeric powder
- Red chilli powder
- Garam masala
- Coriander powder
- Lemon
- Oil
- Mustard
- Onion
- Dry chillies
- Curry leaves
- Coriander
