When we were in bangalore i have ordered gobi 65 at hotels as they serve it hot, which will be great for the chilling weather. Last year i found out a superb recipe for this chilli gobi at marias menu. soon i tried and liked the fry very much. Though i did not add any sauces, eating just plain was very good. it was super crisp and tasted so good. only drawback is the recipe calls for egg white.
These small forks are gifted by Raji when we met for the first time. She is such a sweet person and i can never forget our first meet. Raji hope you remember our first meet! Thank you for these lovely forks!
Ingredients:
Cauliflower - 1
Kahmiri chilly powder - 2 tsp
Egg - 1 (just egg white)
Ginger garlic paste - 1 tsp
Maida - 1/4 cup
Corn flour - 1/4 cup
Oil to fry - 1 cup
Method:
Cut the stem off from the cauliflower and split into separate small florets. Wash them well. In a vessel add 2 cups of water and let it boil. add these cauliflower florets and a bit of salt. cook for at
least 5 minutes in medium flame. drain the cauliflower and set aside.
Mix the kashmiri red chilly powder with 2 tsp's of water into a thick paste.
To make the flour batter -
In a separate bowl, add the maida flour and corn flour, sieve them well. add ginger garlic paste. kashmiri chilly powder paste and egg white to the flours. Mix them all till they are well combined.
Add little bit of water about 2 tbsp's to make the mix little thin.
Heat a pan to fry, add oil and heat it. once the oil gets medium hot, dip the cauliflower florets in the flour batter and drop into the oil slowly. fry them they turn into golden color. drain in a kitchen towel.
Serve in hot, when cooled down it do not taste good as it loses it crispiness!
Notes:
You can add a tsp of vinegar while preparing the flour batter.
or you can serve with chat masala sprinkled over the chilli gobi.