GOBI 65

CREATOR : SRIYA   PREPARATION TIME : 45 MINUTES
COOKING TIME : 25 MINUTES
TOTAL TIME : 1 HOUR 10 MINUTES SNACKS CUISINE  :  INDIAN
 SERVES :  3
(1 CUP = 250 ML)
INGREDIENTS :
4 cups small cauliflower florets
1 Cup Hot water for covering gobi florets
PASTE :
5 dry red chilies - soaked in hot water
5 garlic cloves chopped
1 inch chopped ginger
2 tablespoon water for grinding to paste
BATTER :
5 tablespoon besan flour
3 tablespoon rice flour
3 tablespoon corn starch
¼ teaspoon turmeric powder
½ teaspoon red chilli powder
½ teaspoon garam masala powder
½ teaspoon coriander powder
½ teaspoon lemon juice
1/3 cup water
salt as required
oil as required
INSTRUCTIONS :
In a bowl add the cauliflower cuts  into  small pieces. Rinse them very well and keep in a bowl, add enough hot water so that all the florets are covered. Cover it for 10 to 20 minutes.
In a small bowl, add 1 to 2 tbsp water and soak 4 dry red chilies in it for 15 minutes
Grind the ginger and garlic soaked red chillies  into a fine paste.
Drain the cauliflower florets well and take them in a mixing bowl or pan.
Add the red paste. Mix very well and the dry ingredients and mixed well and add the lime juice and add salt and mix well by adding water to it.
Cover and allow to marinate for 30 minutes.
Heat oil in a kadai. When the oil becomes medium hot, place the batter coated cauliflower florets in the hot oil.
Fry them till they turn to golden and crisp.
With a slotted spoon, remove the fried cauliflower florets and place them on kitchen paper towel.
Serve gobi 65 tomato ketchup.