Gobi 65 Recipe

Trim the cauliflower into bite-size florets, rinse well. Bring a pot of water to a boil with a pinch of salt. Blanch florets for 2 minutes until slightly tender but still firm. Immediately drain and transfer to a bowl of ice water to stop cooking. Drain thoroughly and pat dry with paper towels.

In a large mixing bowl combine all-purpose flour, cornstarch, rice flour (if using), baking powder, salt, red chili powder, turmeric, garam masala, coriander powder, cumin powder, black pepper and amchur powder. Mix well so spices are evenly distributed.

Add ginger-garlic paste and egg (if using) to the dry mix. Gradually add cold water and whisk to form a thick, smooth batter that will coat the back of a spoon. Batter should be thick enough to cling to florets; add a little more water if too stiff or a tablespoon more flour/cornstarch if too thin.

Add the blanched, dried cauliflower florets into the batter and toss gently to coat each piece evenly. Let marinate for 10–15 minutes so the flavors stick.

Heat about 2 inches (5 cm) of oil in a deep frying pan or wok to 350°F (175°C). If you don't have a thermometer, test by dropping a small amount of batter— it should sizzle and rise slowly to the surface.

Fry the battered florets in batches to avoid overcrowding. Fry each batch for 4–5 minutes until golden brown and crisp, turning occasionally for even color. Use a slotted spoon to transfer fried florets to a wire rack or paper towel-lined plate to drain excess oil.

For extra crispiness, fry a second time: after the first fry, let the florets rest 2 minutes and return to hot oil for 1–2 minutes until very crisp. Drain again.

In a separate large skillet or wok, heat 1 tablespoon neutral or sesame oil over medium heat. Add mustard seeds and let them pop briefly. Add curry leaves and slit green chilies and sauté for 10–15 seconds until fragrant.

Add chopped garlic and ginger and sauté for 20–30 seconds until aromatic but not browned.

Lower heat to medium-low and add tomato ketchup, red chili sauce, soy sauce, vinegar, sugar and 1/4 cup water. Stir to combine and bring to a gentle simmer.

Whisk together 1 teaspoon cornstarch with 2 teaspoons water to make a slurry. Stir the slurry into the sauce and cook for 30–60 seconds until sauce thickens to a glossy coating consistency. Taste and adjust salt, sugar or chili as needed.

Add the fried cauliflower to the sauce and toss gently to coat each piece evenly. Cook together for 1 minute so the florets absorb some sauce but remain crisp.

Turn off heat and finish with freshly chopped cilantro. Transfer to a serving platter and serve immediately with lemon wedges on the side.