Gobi 65 Recipe
Fried cauliflower cooked with yogurt, ginger, garlic, and Himalayan spices.
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Ingredients
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Vegetable
Marinade
Breading
For frying
Method
Preparation
- 1
Prepare the Cauliflower
Cut the cauliflower into small florets, ensuring they are bite-sized. Rinse and drain them thoroughly.
- 2
Make the Marinade
In a large mixing bowl, combine yogurt, ginger paste, garlic paste, turmeric powder, red chili powder, garam masala, salt, and lemon juice. Mix well until smooth.
- 3
Marinate the Cauliflower
Add the cauliflower florets to the marinade. Toss gently until all pieces are well-coated. Let it marinate for at least 30 minutes.
Breading
- 4
Prepare the Breading
In a separate bowl, mix rice flour, all-purpose flour, and baking powder. Gradually add water to the mixture, stirring until you achieve a smooth batter.
Frying
- 5
Heat the Oil
In a deep frying pan, heat the oil over medium-high heat until hot. You can test if the oil is ready by dropping a small amount of batter into it; it should sizzle immediately.
- 6
Fry the Cauliflower
Dip each marinated cauliflower floret into the batter, ensuring they are fully coated. Gently place them in the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and crispy, about 4-5 minutes per batch.
- 7
Drain and Serve
Once fried, use a slotted spoon to remove the cauliflower from the oil and place them on paper towels to drain excess oil. Serve hot as an appetizer or snack.