Gobi 65

Ingredients

• Cauliflower - 1
• Corn Flour - 3 cups
• Maida - 1 cup
• Turmeric Powder - 1 tsp
• Red Chilly Powder - 2 tblsp (You can also add hot sauce instead)
• Ajinamoto - 1/2 tsp
• Soy Sauce - 2 tsp
• Lemon Juice / Vineger - 1/2 tsp
• Black Pepper Powder - 1 tsp
• Red Food Colour - a pinch
• Salt - as needed

Method:

• Mix the corn flour, maida, turmeric, red chilly powder, ajinomoto, pepper powder and salt together.
• Add the red food colour, lemon juice and soy sauce.
• Add water gradually to avoid lumps and make a smooth paste.
• In the meantime, heat oil in a kadai.
• Drop few cauliflower florets in the batter and toss so that the florets are completely coated with the batter.
• Gently drop the florets one at a time in the hot oil. Do not overcrowd the pan.
• The florets sometimes tend to stick to each other in the oil. Seperate the florets using tongs or a spoon with long handle.
• After about 6-8 minutes, the florets will be golden brown. Remove them and drain excess oil in a paper towel..
• Garnish with celery leaves or green onions. Serve hot with tomato ketchup, schezwan sauce or any other sauce.

Tips

• Gobhi 65 remains crisp for a long time. You can also refrigerate/freeze the leftovers. In that case, just heat it in a 400 degree F oven for 5-10 minutes before serving and they will become crispy again.
• Those who love masala flavour can add a pinch of garam masala while preparing the batter.