Gobi 65 (crispy Cauliflower) Recipe

Cut the cauliflower into bite-sized florets. Rinse and drain thoroughly. Pat dry with kitchen towels and set aside.

Bring a large pot of water to a boil. Add 1/2 tsp salt and blanch florets for 2 minutes to remove rawness. Immediately transfer florets to an ice-water bath to stop cooking. Drain completely and pat dry—moisture will affect crispiness.

In a large bowl combine yogurt (if using), lemon juice, ginger-garlic paste, black pepper, garam masala, kasuri methi and 1/2 tsp salt. Add the drained cauliflower florets and toss gently to coat. Marinate for 10–15 minutes while preparing the batter.

Make batter

In a bowl whisk together all-purpose flour, rice flour, gram flour (if using), cornstarch, red chili powder, turmeric, baking soda and remaining salt. Gradually add ice-cold water and whisk to form a thick, smooth batter—consistency should be thick enough to coat florets (like pancake batter but slightly thicker). Do not overmix; a few small lumps are fine. Keep batter very cold for crispness.

Heat oil in a deep heavy-bottomed pan to 170–180°C (340–355°F). Test by dropping a small bit of batter—if it rises steadily and sizzles, oil is ready.

Remove cauliflower from marinade, letting excess cling drip off. Working in batches to avoid overcrowding, dip each floret into the batter to coat fully, allowing excess to drip back into bowl.

Carefully lower battered florets into hot oil. Fry in batches for 4–6 minutes, turning occasionally, until golden brown and crisp. Maintain oil temperature—if it drops, fritters will absorb oil; if too hot, they will brown quickly but remain undercooked inside. Use a slotted spoon to transfer fried florets to a wire rack or paper towels to drain. For extra crispiness, double-fry: let first fry rest 3–4 minutes while oil returns to temperature, then fry again 1–2 minutes until very crisp.

If making the sauce, heat 2 tbs oil in a wide skillet or wok over medium heat. Add sliced garlic, slit green chilies and curry leaves; sauté quickly until fragrant (20–30 seconds)—do not burn.

Add spring onion whites and sauté 30–40 seconds. Stir in red chilli sauce, tomato ketchup, soy sauce, vinegar and sugar. Cook and mix for 1 minute until sauce is glossy and slightly thickened. Taste and adjust seasoning—if too spicy, add a pinch of sugar; if too thick, add 1–2 tsp water.

Add the fried cauliflower florets to the pan and toss gently for 30–45 seconds to coat evenly in the glaze. Add spring onion greens, toss again and remove immediately to avoid sogginess.

Transfer plain fried or glazed Gobi 65 to a serving platter. Sprinkle with chopped cilantro and a squeeze of lemon. Optionally dust lightly with chaat masala.

Serve hot with lemon wedges and a side of green chutney or mayonnaise-based dip.