Gobi 65

Ingredients 1 Cauliflower Water Salt Ingredients- 2 Red Chili powder Coriander powder Garam Masala powder Turmeric powder Ginger Garlic paste Salt Maida / All-purpose Rice Flour Corn Starch/flour Water Orange food color Curry leaves Oil Cut cauliflower into small florets. Bring the water from table-1 to a boil with little salt and ginger garlic paste. Add the cauliflower florets and cook for approximately 2-3 minutes to make them soft and firm. (Do not over cook which make them absorb more oil while deep frying) Drain all the water and let them dry out in a kitchen towel until completely dry. Now lets marinate the half-cooked cauliflower pieces by combining them with all the ingredients in table-2 except curry leaves. Crushed fennel seeds is absolutely a must, which adds tons of flavour to the dish, never skip! Mix everything to coat the cauliflower, sprinkle water little by little just enough to bind. Meanwhile heat oil in kadai/pan and start deep frying in small batches. Fry for about 2 -3 minutes or until crispy. Fry some curry leaves and sprinkle on top to make it colorful. Serve immediately as a starter or as a side dish for pulav. Try to grind the ginger garlic to a coarse paste which adds nice touch and texture to the dish. Spice level is slightly high in this recipe, so please adjust the red chili powder to your taste. To add Indo-Chinese touch add 1/2 tsp soy sauce in the place of water. You may also substitute water with lemon juice or little curd. 1 tsp 2 tsp 1/4 tsp 1/4 tsp 1 tsp 1/2 tsp 2 Tbsp 1 tsp 2 Tbsp 1- 2 tbsp (just to sprinkle) 1 pinch 10 count -for decoration 30 florets 3 cups 3 pinch

Ginger Garlic paste 1/2 tsp

Fennel seeds ( crushed) 1 tsp

This dish had to be served immediately as it stays crispy for few minutes. You can also retain its freshness and crispy texture for little extended time by placing them in the oven until ready to serve. The original version included an egg which actually made the dish more soggy than keeping it crispy so I had to omit.