Gobi 65 is an all time favorite starter. Its tricky because the coating doesn't hold or it becomes soggy. But this recipe will not fail for sure. Always use a fresh cauliflower.
Preparation Time : 15 mins | Cooking Time :15 mins | Serves: 4
Ingredients:
- Cauliflower - 1 small
- Ginger garlic paste - 2 tsp
- Chili powder - 1 tsp
- Rice flour & corn flour - mix 2:1 ratio and keep
- Chicken 65 masala (optional)
- Orange food coloring optional
- Salt to taste
- Oil to fry
Method:
- Break cauliflower into small florets, wash and drain.
- Add the ginger garlic paste, chili powder, salt and 3 tsp of the flour mix.
Ingredients:
- Cauliflower - 1 small
- Ginger garlic paste - 2 tsp
- Chili powder - 1 tsp
- Rice flour & corn flour - mix 2:1 ratio and keep
- Chicken 65 masala (optional)
- Orange food coloring optional
- Salt to taste
- Oil to fry
Method:
- Break cauliflower into small florets, wash and drain.
- Add the ginger garlic paste, chili powder, salt and 3 tsp of the flour mix.
- Don't add water. The florets will have some water from the wash which will be absorbed by the dry ingredients. Mix and keep for a while (10 mins). It is only lightly coated at this time.
- Now keep adding the flour until the flowers are full coated, if too dry just sprinkle water to adjust the coating.
- Fry in batches in hot oil. If oil is not hot the coating will fall apart. It gets fried quickly and stays crisp.
- Enjoy while it is hot and crisp.
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