Gobhi 65. (Vansh A. Gupta/Siliconeer)
A feast to go with the cold wintry evening chill and your favorite drink, here’s a vegetarian appetizer/snack recipe that hot, spicy and delicious. Chef Sanjay Patel shows you how to make it at home.
- 1 cauliflower (about 2 cups florets)
- 4 tbsp plain flour
- 3 tbsp corn flour or rice flour
- 1½ tsp ginger garlic paste
- ½ tsp garam masala
- ¼ pepper powder
- 1 tsp red chili powder (can use more)
- 2 sprigs curry leaves
- salt to taste
- water as needed
- oil for deep frying
Seasoning for Gobhi 65
- 2 green chilies slit & deseeded
- 2 cloves garlic
- ½ tsp cumin
- 1 sprig curry leaves
- 1 tbsp oil
- ½ tsp red chili powder
- ¼ tsp garam masala
- 2 to 3 tbsp curd
- salt as needed
Heat 3 cups water in a pot. Turn off the stove. Drop the cauliflower florets and rest for 2 to 3 mins. Rinse them well and drain completely.
Add flour, garam masala, salt, red chili powder, ginger and garlic to a bowl. Chop 1 sprig curry leaves and add it to the mix. Pour water and make a batter. The batter must not be too thin or too thick.
Add cauliflower florets to the batter. Coat them well. Heat oil in a frying pan. When the oil is hot, drop the florets to the pan. Deep fry the florets on a medium heat till golden and crisp. Set aside on a oil-soaking kitchen towel. Fry 1 sprig curry leaves in the oil. Set this aside for garnishing.
Heat 1 tbsp oil in a pan. Fry garlic, chili, curry leaves and cumin. When the curry leaves turn crisp, add yogurt, chili powder and garam masala. Stir and let the mixture cook till it thickens. Add the fried cauliflower and sauté for 2 to 3 minutes. Serve hot.