Gobi 65 Recipe

Wash and cut a whole medium cauliflower into bite-sized florets. Pat dry with a kitchen towel so they hold the marinade.

Bring a pot of water to a boil. Blanch the florets for 2 minutes, then drain and immediately plunge into ice water to stop cooking. Drain thoroughly and pat dry again. (This firms the florets and reduces frying time.)

In a large bowl combine 3 tbs plain yogurt, 1 tbs ginger-garlic paste, 1 tsp red chili powder, 1/2 tsp turmeric, 1/2 tsp garam masala, 1 tsp coriander powder, 1 tbs rice flour, 2 tbs cornstarch, 1 tbs lime juice and 1 tsp salt. Whisk until smooth.

Add the dried cauliflower florets to the marinade and toss thoroughly so each piece is coated. Cover and refrigerate for at least 30 minutes and up to 2 hours.

Just before frying, make the batter: in a bowl combine 4 tbs all-purpose flour, 1 tbs rice flour, 1 tbs cornstarch, 1/2 tsp baking powder, 1/2 tsp black pepper and 1/2 tsp red food color or Kashmiri chili powder if using. Mix dry ingredients well.

Add about 4 tbs of cold water and whisk to a thick, smooth batter. The batter should cling to a spoon — adjust with a little more water or flour to achieve a thick pancake-batter consistency (not runny).

Coat each marinated floret in the dry batter (you can either dip directly into the batter or dust lightly with extra rice flour if you prefer a lighter crust). Ensure an even coating and shake off excess.

In a deep, heavy-bottomed pan or wok heat vegetable oil to 175°C (350°F). If you don’t have a thermometer, test by dropping a small bit of batter — it should sizzle and rise to the surface steadily.

Fry the battered florets in small batches (do not overcrowd) for 3–5 minutes per batch, turning occasionally, until golden brown and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels.

Optional step for extra flavor: in a separate small pan heat 1–2 tbs of oil on medium, add curry leaves and slit green chilies and fry for 30 seconds until aromatic. Toss fried florets briefly in this flavored oil to coat them in the aroma of curry leaves and chilies.

Transfer the hot Gobi 65 to a serving dish, sprinkle chopped cilantro and a light dusting of chaat masala to taste. Serve immediately with lemon wedges and a cooling chutney or yogurt dip.