Gobi 65

I am very sure there can't be a single person who would hate this dish. Everybody loves Gobi 65 and this is one of the most famous starters in any of the vegetarian restaurants.This is a very simple and easy to make dish,especially when you have large number of guests coming and you are just left with no time.I had prepared this when my friends had come over for Lunch. Here goes the recipe for this sizzling Gobi 65.

Serves: 2

Ingredients

1. Cauliflower (small/medium size) -1 (Cut into small florets)
2. All purpose flour /Maida-1/4 cup
3. Cornflour-1/4 cup
4. Kesari/saffron powder/any red food color-A pinch (Optional)
5. Pepper Powder - 2 tsp
6. Red Chili Powder - 2 tsp
7. Salt to taste
8. Water as needed

Method

1. Take a bowl of water,add 1/2 tsp of turmeric and 1 tsp of salt to it.

2. Chop the Cauliflower into small florets.Soak the chopped florets in above water for 15 mins.

3. After soaking for 15mins, strain the florets and once again wash the florets in running water.This is a mandatory cleaning process for cauliflower to remove germs and worms.

4. In a large bowl,mix all the ingredients listed under ingredients(except cauliflower) to form a thick batter. Adjust the batter consistency by adding little water. It should be of thick pouring consistency.

5. Pat dry the florets.Dip the florets into the batter.Make sure the florets are completely covered with the batter. 

6. Marinade the contents in refrigerator for 1 hour.

7. Deep fry them in hot oil till it becomes golden brown. 

8. Garnish with spring onions and server hot :)

Notes,Tips & Add-On's

1. While deep frying the florets, ensure the oil is at the right temperature and perfectly hot.If the oil is not hot, the florets will draw in more oil and it will become soggy.At the same time, too much heat can cause the florets to burn.
2. After marinating the cauliflower with batter nicely, refrigerate it for half to 1 hour.This makes the cauliflower much crispier while deep frying.
3. I have used kesari/Saffron powder as food color to give a nice orange red shade.However,you can omit this if you don't have one.
4. Marinating in fridge helps the flavors to be absorbed well by the gobi, and also results in crisp Gobi.