Crispy Cauliflower Fry Recipe | Restaurant Style Cauliflower 65 Recipe | How to make Gobi 65

For Blanching:

Water - 5-6 cups
Salt - 1/2 tsp
Turmeric Powder - 1/8 tsp
Cauliflower - 500g

For Marinating:

Corn flour - 1/2 cup
Maida - 1/3 cup
Kashmiri Chilli powder - 1/2 tbsp
Chilli powder - 1/2 tbsp
Garam masala - 1/2 tbsp
Salt - 1/2 tsp (or as required)
Ginger Garlic paste - 1/2 tbsp
Lemon juice - 1 tsp
Water - 1/2 cup (or as required)

For Frying
Oil

For Blanching:

Boil 5-6 cups of water in a large pot
Add Salt - 1/2 tsp
Turmeric Powder - 1/8 tsp
Once the water comes to a boil
Add Cauliflower - 500g
Give a nice mix
Switch off the flame
Blanch for 1-2 minutes
(Don't overcook)
Drain off the Cauliflower
keep aside.

For Marinating:

In a large bowl
Add Corn flour - 1/2 cup
Maida - 1/3 cup
Kashmiri Chilli powder - 1/2 tbsp
Chilli powder - 1/2 tbsp
Garam masala - 1/2 tbsp
Salt - 1/2 tsp (or as required)
Ginger Garlic paste - 1/2 tbsp
Lemon juice - 1 tsp
Add Water - 1/2 cup (or as required) in 2-3 batches
Mix well and make a thick batter.
(Make sure there are no lumps)
(If you feel batter is not thick add 1-2 tbsp rice flour)
Add blanched Cauliflower
Mix well until everything coated uniformly
Marinate for 10 minutes.

For Frying

In a Kadai Heat enough amount of oil in medium flame
Fry the marinated cauliflower in batches
Stir occasionally
Once cauliflower turns golden and crispy
Drain off over kitchen paper
Our Crispy Restaurant Style Cauliflower 65 is ready to serve!!!
Garnish with fried curry leaves
Sprinkle some Chat masala on top
Enjoy Gobi 65 !!!