Name: Gobi 65
Prep time: 15 min
Cook time: 20 min
Total time: 50 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 200 g Cauliflower, cut into bite-sized florets, blanched; 1⅓ tbsp Indian-Style Yogurt, thick, whisked; 2 tbsp Rice Flour, vital for extreme crunch; 1⅓ tbsp Corn Flour, for binding; ⅔ tbsp Ginger-Garlic Paste; 1 tsp Kashmiri Chili Powder, for the deep red color; ⅓ tsp Red Chilli Powder, spicy; ⅓ tsp Garam Masala; 10 Curry Leaves, roughly torn, for batter; ⅔ tsp Salt, to taste; 1⅓ tbsp Water, use cautiously; as needed Cooking Oil, for deep frying; 2 Green Chili Pepper, slit, for garnish; 6⅔ Curry Leaves, whole, for garnish

50 mintotal

35 min hands-on15 min hands-off

Prep 15 min · Cook 20 min

Serves: 2
Difficulty: Medium
Spice: Spicy

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Method

In a large mixing bowl, combine the whisked curd with the ginger-garlic paste, Kashmiri chilli powder, hot chilli powder, garam masala, torn curry leaves and salt.
Add the dry ingredients that hold it together: rice flour and cornflour. Whisk well until you have a thick, sticky spiced batter.
Put the blanched, thoroughly dried cauliflower florets into the bowl. Toss them well by hand so the thick red batter works into every crevice of the florets.
Should the batter register as excessively dry or powdery, introduce water via cautious sprinkling. Under no circumstances must the batter become fluid; it is required to cling tenaciously to the gobi architecture.
Elevate frying oil to a rapid medium-high temperature within a deep, heavy-gauge kadhai.
Lower the coated florets into the hot oil one at a time. Do not put in so many that the oil cools down.
Leave them undisturbed for the first 2 minutes so the crust sets. After that, stir them gently. Keep frying for 5-6 minutes in all, until the outside is very crisp and deep red.
2 min5–6 min
Evacuate the units utilizing a spider skimmer, neutralizing residual surface lipids on industrial paper towels.
In the still-hot oil, fry the slit green chillies and whole curry leaves for 5 seconds until they crisp. Drain them at once and scatter them over the steaming gobi 65.
5 sec
Service must be absolute and immediate.

How to tell it's done

A thick, robust red spiced shell that shatters onto a perfectly tender, slightly sweet cauliflower centre, with the smell of fried curry leaves through it all.

Getting it right

Tip

Chef's Tip: Crush the curry leaves and mix them into the batter rather than only scattering them on at the end. That way the whole coating carries their earthy smell.

What to serve it with

Serve it hot as a starter, with raw onion rings and lemon.

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