Gobi 555 Recipe
Make Gobi 555 Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Cauliflower
Start by cleaning the cauliflower. Remove the leaves and the stem and cut the cauliflower into bite-sized florets. Rinse under running water and let them drain properly.
- 2
Make the Batter
In a big mixing bowl, combine cornflour, rice flour, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt. Mix well. Gradually add water to create a smooth batter that can coat the cauliflower. The batter should be thick enough not to run off too quickly.
- 3
Coat the Cauliflower
Take the cleaned cauliflower florets and dip them into the batter, ensuring each piece is fully coated. Let the excess batter drip off.
- 4
Heat the Oil
In a deep frying pan or kadai, heat the oil over medium heat. To test if the oil is ready, drop a small amount of batter into the oil. If it sizzles and floats to the top, the oil is ready.
- 5
Fry the Cauliflower
Carefully add the coated cauliflower florets into the hot oil in small batches to avoid overcrowding. Fry them for about 5-7 minutes or until they turn golden brown and crispy.
- 6
Drain and Serve
Using a slotted spoon, remove the fried cauliflower and let them drain on paper towels to absorb excess oil. Serve hot as an appetizer or snack, garnished with fresh coriander and lemon wedges.
