Gobi 65

Instructions

1. 1

   Blanch and Dry the Cauliflower

   • Bring a large pot of water to a rolling boil. Add 1/2 teaspoon of salt.
   • Add the cauliflower florets and blanch for exactly 3 minutes. This partially cooks them and removes any raw smell.
   • Immediately drain the florets in a colander and spread them on a clean kitchen towel. Pat them completely dry. This step is critical for achieving a crispy texture.
2. 2

   Prepare the Batter and Marinate

   • In a large mixing bowl, whisk together the all-purpose flour, corn starch, rice flour, Kashmiri red chili powder, turmeric powder, garam masala, and 3/4 tsp salt.
   • Add the ginger-garlic paste, thick curd, and lemon juice. If using, add the pinch of red food coloring.
   • Mix everything to form a thick paste. Gradually add water, 1 tablespoon at a time, until you achieve a thick, smooth batter that coats the back of a spoon without being runny.
   • Add the completely dry cauliflower florets to the batter. Gently toss until each floret is evenly and thoroughly coated. Let it marinate for at least 15 minutes.
3. 3

   Deep Fry the Gobi

   • Heat oil in a kadai or deep pan over medium-high heat to about 175°C (350°F). To test, drop a small bit of batter; it should sizzle and rise to the surface immediately.
   • Carefully place the battered florets into the hot oil one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches.
   • Fry for 4-6 minutes, turning occasionally, until they are deep golden brown, crisp, and cooked through.
   • Using a slotted spoon, remove the fried gobi and drain on a wire rack to allow excess oil to drip off and maintain crispiness.
4. 4

   Garnish and Serve Hot

   • Once all batches are fried, carefully add the curry leaves and slit green chilies to the hot oil. Fry for 20-30 seconds until crisp.
   • Remove the fried garnish and sprinkle over the hot Gobi 65.
   • Serve immediately while it's hot and crispy, with lemon wedges and onion rings on the side.