Empty My Fridge
Gobi 65 Recipe | Restaurant Style Crispy Cauliflower Starter | कुरकुरी गोभी 65 | Chef Sanjyot Keer
Ingredients
- Cauliflower1 no
- Salta pinch
- Ginger2 inches
- Garlic3–4 cloves + 1 tbsp
- Chili pepper4 nos + 3–4 nos
- Rice flour½ cups
- Flour½ cups
- Chili powder1 tbsp
- Garam masala¼ tsp
- Cumin · powder½ tsp
- Black pepper · powder1 tsp + a pinch
- Curry20–25 nos + 15–20 nos
- Yoghurt3 tbsp
- Hot oil1 tbsp
- Oil1 tbsp
Instructions
- Cut the cauliflower into bite-sized florets, then soak them in water with a large pinch of salt for 3-4 minutes to remove impurities.
- Drain the salt water, rinse the florets in fresh water and drain again.
- Grind the ginger, garlic, green chilli and a little water into a paste.
- Whisk the rice flour, corn flour, powdered spices, salt, green paste, chopped curry leaves and beaten curd in a large bowl. Gradually add water to make a semi-thin batter.
- Stir in the hot oil. The batter should coat the cauliflower without dripping: not thick, not too thin.
- Coat the florets well in the batter.
- Fry the coated florets in oil at 170°C over medium heat until light golden brown. Drain them on a sieve and rest for a few minutes while you heat the oil a little more.
- Return the florets to the hot oil and flash fry for 30 seconds, or until crispy.
- Heat oil in a wok over high heat. Add garlic, green chilli and curry leaves and cook over high heat for 1-2 minutes.
- Add the fried cauliflower and crushed black pepper, and toss well.
Summarized from Your Food Lab's video. Watch it for the details.
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