Lasooni Gobi Recipe
Cauliflower mixed with chopped garlic, all-purpose flour & fresh Indian spices, deep fried and served with honey & creamy garlic sauce
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.
Vegetables
Batter
Sauce
Oil
Method
Preparation
- 1
Prepare the Cauliflower
Remove the leaves from the cauliflower and cut it into small florets. Rinse thoroughly under cold water and set aside.
- 2
Prepare the Garlic
Mince 10 cloves of garlic and set aside for the batter. For the sauce, mince 2 garlic cloves and set aside.
Batter Preparation
- 3
Mix the Dry Ingredients
In a large bowl, combine all-purpose flour, rice flour, turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well.
- 4
Add Water
Gradually add water to the dry mixture while stirring until a smooth batter forms. Adjust the water quantity to achieve a thick consistency.
- 5
Add Garlic
Stir the minced garlic into the batter until evenly distributed.
Frying
- 6
Heat the Oil
In a deep frying pan, heat vegetable oil over medium-high heat until hot.
- 7
Coat the Cauliflower
Dip each cauliflower floret into the batter, ensuring it is well-coated.
- 8
Fry the Cauliflower
Carefully place the coated cauliflower florets into the hot oil. Fry in batches until golden brown and crispy, about 4-5 minutes per batch. Remove with a slotted spoon and drain on paper towels.
Sauce Preparation
- 9
Mix the Sauce
In a bowl, combine mayonnaise, minced garlic, honey, and lemon juice. Mix well until smooth and creamy.
