"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."
Gobi 65 (Cauliflower Fritters)
5
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 10mins
Cook time: 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 head of cauliflower
- 2/3 cup all purpose flour
- 2 tablespoons cornstarch
- 2 tablespoons rice flour
- 1 tablespoon vinegar
- couple of drops red food color (optional)
- 1 tablespoon soy sauce
- 2 teaspoon ginger paste
- 2 teaspoon garlic paste
- 2 teaspoon garam masala
- salt
- 2 teaspoon pepper
- 2 teaspoon red chili powder
- 3 fresh red chilies, halved
- 2 teaspoon mustard seeds
- Handful divided curry leaves
- neutral oil, for frying
Method
Step 1
Cut cauliflower into medium sized florets. Heat water in a large ppot. Blanch cauliflower florets with hot water for about a minute. Drain in a colander and set aside.
Step 2
In a large bowl add 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 that is not be too thick or too thin. When you dip the florets the batter should be thick enough to stay on and not slide off.
Step 3
Heat oil in a deep, large skillet 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.
Step 4
In a small pan heat 1 teaspoon of oil. Temper with mustard seeds, slit fresh red chilies and the rest of the curry leaves. Cook for 1-2 minutes, or until aromatic. Turn off. Pour the tadka on the cauliflower. Stir to combine.