Cauliflower 65/Gobi 65

Prep Time: 35min
Cook Time: 30min
Total Time: 1hr 5min
Yield: 4-6 Servings

Ingredients

500 Grams Cauliflower Florets
3/4 Tspn Gingergarlic Paste
Salt to Taste
4 Tblspn Cornflour
2 Tspn Red Chilli Powder
1/4 Tspn Turmeric Powder
1 Tspn Chaat Masala Powder
1/2 Tspn Coriander Powder
4 Tblspn Maida/Refined Wheat Flour
1/4 Cup Water
Oil for Deep Fry

Seasoning

2 Tspn Oil
Few Curry(Karivepaku) Leaves
1 Tblspn Soya Sauce
1 Tblspn Chilli Garlic Sauce
1/2 Tblspn  Tomato Ketchup
2-3 Tblspn Spring Onion, chopped

Directions

• Soak cauliflower florets in hot water for 2-3 minutes & drain off water completely. 
• In a mixing bowl, add all ingredients except oil & marinate the cauliflower florets well. Cver with a lid & set aside for atleast 30 minutes.

• Heat enough oil in a pan/kadai to deep fry the marinated cauliflower florets. Once oil is hot enough fry the florets on a medium flame in 3-4 batches instead of all at a once until golden brown for about 4-6 minutes or until cauliflower florets are cooked.

• Keep turning the cauliflower florets with a strainer ladle while frying. Transfer them to a plate lined with paper towel to remove excess oil.

• In a small bowl; add chilli garlic sauce, tomato ketchup, soya sauce & mix well. Keep aside.

• For seasoning; heat oil in a pan on medium-low flame & add curry leaves. Saute for a minute or until curry leaves turn crisp.
• Add prepared soya sauce mixture & saute for another minute. 

• Add fried cauliflower florets & saute for 2-3 minutes. 

• Turn off the flame.
• Transfer to a bowl & finally garnish with spring onions.