Clean and slice the cauliflower to fine florets. Examine the florets carefully as gobi many times has small worms which may need a careful eye.
1 Cauliflower (Gobi)
Boil the cauliflower florets along with a pinch of salt for 5 minutes till they are slightly soft, but need not be completely cooked. then drain the water and gently pat dry the florets.
Combine maida, corn flour and rice flour in a mixing bowl along with some water. Also add some ginger-garlic paste, ajwain seeds, red chilli powder, turmeric powder, coriander powder, garam masala, chaat masala, kasuri methi (dried fenugreek leaves) and salt.
2 Tablespoon Maida (Plain flour), 1 Teaspoon Corn Flour, 1 Tablespoon Ginger Garlic Paste, 1/2 Teaspoon Ajwain (Carom Seeds), 1 Teaspoon Red Chilli Powder, 1/2 Teaspoon Turmeric Powder (Haldi), 1 Teaspoon Coriander Powder (Dhaniya Powder), 1/2 Teaspoon Garam Masala, 1 Teaspoon Chaat Masala, 1/2 Teaspoon Kasoori Methi (Dried Fenugreek Leaves), 1 Teaspoon Salt or as per taste, 1 Teaspoon Rice Flour
Add roasted besan (gram flour) to the batter.
1 Teaspoon Besan (Gram Flour)
Add some water slowly to make a batter of thick coating consistency.
1/2 Cup Water
Add the gobi florets to the batter in the bowl. Mix well so that the gobi gets uniformly coated with masala batter.
Heat oil in a deep fry pan and when oil becomes medium hot, gently release the gobi florets to the hot oil. Do this in 3-4 batches depending on number of florets.
Fry the gobi florets till they turn golden on all sides. When the florets turn sufficiently yellow and are crispy, take them out carefully and place them on absorbent paper to drain the oil.
Gobi 65 is ready to enjoy as a starter or appetizer or as a tea time snack. Serve hot with mint chutney, coriander chutney or tomato ketchup.