Gobi 65/Cauliflower 65

Instructions

1. Prepare the Cauliflower: Cut the cauliflower into florets and blanch them in boiling water for 3 minutes. Drain and set aside.
2. Make the Batter: In a large bowl, mix together all-purpose flour, corn flour (and rice flour if using), ginger garlic paste, red chili powder, turmeric powder (if using), garam masala or curry masala, and salt. Add water gradually until a thick batter is formed.
3. Coat the Cauliflower: Add the blanched cauliflower florets to the batter and mix well to ensure each floret is evenly coated.
4. First Round of Frying: Heat oil in a deep frying pan over medium heat. Once hot, add the coated cauliflower florets in batches and fry until they start to get a golden color. Remove and drain on paper towels.
5. Second Round of Frying: Increase the heat to high and re-fry the cauliflower florets until they are crispy and have a deep golden color. This double frying method ensures extra crunchiness.
6. Serve: Serve the Gobi 65 hot as an appetizer or starter, garnished with onion rings and lemon wedges if desired.