Gobi 65 / Fried Gobi

Preparation time – 15 mins
Quantity – Serves 4

Ingredients:

Cauliflower / Gobi – 1 big flower

Oil – For deep frying

Cilantro / Coriander – For garnishing

For the batter:

Maida – 1 cup

Corn flour – 2 tbsp

Chilli powder – 1 tsp

Dhania powder – 1 tsp

Cumin powder – ½ tsp

Garam masala – ½ tsp

Chilli sauce – ½ tsp

Soya sauce – ½ tsp

Salt – to taste

Ajinomoto – a pinch (Optional)

Water – to make the batter

Preparation:

• Take bite sized florets and put them in boiling water with ½ tsp of salt and turmeric powder added to it. Allow it to parboil and strain the water.

• Make a batter using the ingredients mentioned in the above table. The batter should be slightly thick and not too runny.

• Add the parboiled florets in the batter and coat them well. Let it marinate for 15 minutes.

• Heat oil in a frying pan and once it is hot, fry the marinated gobi until golden brown.

• Garnish with fresh coriander and Serve hot with tomato ketchup or with fried rice.

 My notes:

• Do not overcook the florets while boiling them.

• You can add a pinch of red food color to attain the color of the dish as served in restaurants.

• Adjust Chilli powder & Chilli sauce according to taste.

• You can also add ginger garlic paste to the batter. However, I did not use them when i made.

• If the batter is too runny, then it will not coat the florets properly.