Gobi 65 does not need any introduction. Served as a starter or as an appetizer, this is Indian street food at its best. Similar to Chicken 65 or Paneer 65 this humble cauliflower is enough to compete with the very best of any cuisine. The recipe for the garam masala is here Malai Kofta @sarchakra
PREP TIME: 10 mins
COOK TIME: 30 mins
YIELDS: Makes or serves 4-5
- Cauliflower 1
- AP flour ⅔ cup
- Cornstarch 2 tbsp
- Rice flour 2 tbsp
- Vinegar 1 tbsp
- Red food color (optional) a couple of drops
- Soy sauce 1 tbsp
- Ginger paste 2 tsp
- Garlic paste 2 tsp
- Garam masala powder 2 tsp
- Pepper 2 tsp
- Red chili powder 2 tsp
- Fresh red chilies 2-3, slit
- Mustard seeds 2 tsp
- Curry leaves a handful, divided
- Cut cauliflower into medium sized florets.
- Heat water in a large pan. Blanch cauliflower florets with hot water for about a minute. Drain and keep aside.
- In a bowl add AP flour, cornstarch, rice flour, soy sauce, vinegar, salt, red chili powder, pepper, garlic paste, ginger paste, Garam Masala powder, food color and a few crushed curry leaves.
- Add water to make a batter (see notes).
- Heat oil. Keep the flame on medium. Dip each cauliflower floret into the batter and release into the hot oil. Repeat the same for a few more. Do not crowd the pan. Fry about 5-6 florets at a time.
- Drain on a kitchen towel.
- In a small pan heat 1 tsp of oil. Temper with mustard seeds, slit fresh red chilies and the rest of the curry leaves. Let it turn aromatic. Turn off.
- Pour the tadka on the cauliflower. Stir to combine.
Blanching means scalding in boiling water.
Cauliflower in the US cooks really quickly so a minute of blanching should be enough.
The batter should not be too thick or too thin. When you dip the florets the batter should be thick enough to stay on.
As with fried snacks, this dish is best served hot.