Gobi 65 Recipe
Cauliflower marinated in spiced corn flour batter, deep-fried and tossed with yogurt and spices.
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Ingredients
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Marinade & Coating
Frying & Toss
Method
Marinade & Coating
- 1
Prepare cauliflower
Wash and drain the cauliflower. Trim into bite-sized florets (about 3–4 cm). Pat dry thoroughly with a clean kitchen towel or paper towels so the batter adheres well.
- 2
Make batter
In a large mixing bowl combine whisked yogurt, corn flour, all-purpose flour, gram flour, ginger-garlic paste, red chili powder, turmeric, garam masala, chat masala, black pepper, salt and baking soda (if using). Add 60 ml water gradually and whisk to form a thick, smooth batter that coats but is not runny. Adjust with 1–2 Tbs more water if too thick; batter should cling to florets.
- 3
Marinate florets
Add the dried cauliflower florets to the batter and toss thoroughly so each piece is evenly coated. Let sit for 10–15 minutes to allow flavor to penetrate and for some moisture to release from the cauliflower into the batter.
Frying & Toss
- 4
Heat oil
Pour oil into a deep heavy-bottomed pan or kadai to a depth of about 4–5 cm. Heat over medium-high until it reaches 175–180°C (350–355°F). If you don't have a thermometer, test by dropping a small amount of batter; it should sizzle and rise steadily.
- 5
Fry in batches
Working in 2–3 batches to avoid overcrowding, gently shake off excess batter and carefully slide coated florets into the hot oil. Fry until golden brown and crisp, about 4–6 minutes per batch, turning occasionally. Remove with a slotted spoon and drain on a wire rack or paper towels. Maintain oil temperature between batches (adjust heat as necessary).
- 6
Prepare toss sauce
While the last batch fries, whisk together the 90 g yogurt, tomato ketchup, soy sauce, red chili sauce (if using), finely chopped green chillies, chopped garlic, and lemon juice in a large mixing bowl. Taste and adjust salt and pepper (use the 0.25 tsp salt and 0.25 tsp pepper), the mixture should be tangy and slightly spicy but not too thin. If too thick, add 1 tsp water to loosen.
- 7
Crisp the aromatics (optional)
For extra flavor, heat 1 tsp oil in a small frying pan, add curry leaves and fry for 20–30 seconds until crisp. Remove and drain on paper towel. You can also quickly sauté the white part of spring onions for 20–30 seconds to lose rawness—this step is optional.
- 8
Toss cauliflower
Add the hot fried cauliflower florets to the bowl with the toss sauce. Gently but quickly toss so each floret is evenly coated. Work in two turns if needed to avoid crushing. Add chopped coriander, sliced spring onions (reserve some green tips for garnish), and fried curry leaves; toss lightly to combine.
- 9
Serve
Transfer Gobi 65 to a serving platter, squeeze a little extra lemon if desired, and garnish with remaining spring onion greens and a sprinkle of chat masala or black pepper. Serve immediately while crisp as an appetizer or with fried rice/noodles as a side.