Recipe for Gobi 65 | Cauliflower 65 - Tender and Crisp!
Recipe for Gobi 65 / Cauliflower 65 - Try this tender on the inside and super crisp on the outside cauliflower dish which is pretty much everyone's favorite. This is so easy to make and tastes amazing without any added artificial colors.
Servings 4 people
Equipment
- Saucepan
- Deep Fryer or a skillet
Ingredients
- 1.5 tbsp Sea Salt
- 2 medium Cauliflowers , approx 500g
- 8 tbsp Corn Flour / Corn Starch
- 10 tbsp Rice Flour
- 1.5 tsp Chilli Powder
- 1/2 tsp Garam Masala
- 1/2 tsp Amchur Powder
- 1/2 tsp Black Salt
- 3/4 tsp Table salt , adjust to taste
- Chat Masala , for garnish
- Lemon wedges , for serving
- Onion , for serving
Instructions
- Separate the florets or chop them to 2-3 inch bite-sized pieces. Bring some water to a boil in a saucepan big enough to hold all the cauliflower florets.
- Once the water has begun to boil, add the cauliflower florets and let them boil for 3 minutes only. Once the time is up, immediately pour it through a colander to drain the hot water.
- And run some cold water over the cauliflowers immediately. Spread them on a towel to dry them out. Set it aside.
- In a mixing bowl, mix together the rice flour, corn starch, chilli powder, salt, black salt, garam masala powder and amchur powder. Add few tablespoons of water and mix to make a runny batter. It shouldn't be too watery or too thick. Once we add the cauliflower, it'll further thin down by a bit.
- Add the cauliflower to the mixing bowl and mix it to coat it. No need to be thorough. Heat enough oil in a frying pan.
- Once the oil is hot, fry the cauliflowers in batches with enough room for the florets to float around. Let it cook for 4-5 minutes or until it is nice and crisp on the outside.
- Serve it immediatley with a sprinkle of chat masala and lemon wedges and onion on the side!
Notes
- Cauliflowers - Try to pick fresh cauliflowers, fresh cauliflowers do not have too many black spots. I like to buy organic cauliflowers whenever I can.
- Batter - I use about 8 tablespoons to get a runny batter, you should begin with a few tablespoons and see how it goes. The batter shouldn't be too runny or too thick.
- Coating - The cauliflowers just be coated with the thin batter. The batter will thin down with moisture from the cauliflowers. So don't make the batter too thin and ensure that you pat the cauliflowers. Too much of batter coating over the cauliflowers will make cauliflower bajji which we dont want.
- If you have to make some for later, then just mix the cauliflower required then and there instead of mixing all the cauliflower florets with the batter. An even better idea would be to make the batter in separate batches.
- We love cauliflower 65 so 500g would just get over quickly. It is pretty heavy so we pair it with rasam. You can halve or double this recipe.