• Jyothi Varne

Crispy Gobi Fry

We still pretty much have gloomy, dull weather here in Bangalore.

Which means it time to make those crispies, munchies, something hot and nice to eat along with meals and my daily cuppa.

I personally like something that is "chat pata" aka tangy, umami, savoury and spicy of course!!

We accidentally picked up 2 large gobis and it was begging to be used before nature took over it. Gobi Manchurian was already done, so was Aloo Gobi and parathas. So I wanted to try something different with this versatile veggie that goes well in so many variations.

The main trick in this recipe is getting the batter consistency right, such that it coats all the florets really well. Make sure to also taste test the batter to check the salt/vinegar levels too.

The deep-fried curry leaves and a generous amount of chaat masala sprinkled on top takes this Crispy Gobi 65 to Level 100 on the yum quotient.

We had this with a veggie meal combo, but this is something you can thoroughly enjoy as - is, serve it as a starter or as an accompaniment to your chilled /favourite glass of poison :)


INGREDIENTS :

15- 20 Pieces of Cauliflower florets (make sure you cut them into long pieces)

1 cup - Rice Flour

1 cup - Corn flour

1 tbsp - Ginger garlic paste

1 tbsp - Dark Soy Sauce

1 tbsp - White Vinegar

2 tbsp - Red Chilli Powder

1/4 tsp - Black pepper powder

1/2 tsp - Turmeric powder

3 tsp - Red Chilli Sauce (adjust basis preference)

2 tbsp - Tomato ketchup

1 tsp - Coriander powder

Salt to taste

Oil for frying

A handful of curry leaves

Chaat masala for sprinkling

PROCEDURE :

  1. Clean, boil cauliflower florets with a pinch of turmeric and salt until it is cooked through. Drain water and set aside.

  2. In a large mixing bowl mix the below ingredients with adequate water to form a batter for frying: Ginger garlic paste, soy sauce, vinegar, ketchup, chilli sauce, coriander powder, chilli powder, black pepper, cornflour, rice flour, salt to taste

  3. Heat oil in a kadai/wok.

  4. Dip the boiled cauliflower florets and fry them on medium flame until they are crispy. Drain them on a kitchen paper sheet/tissue.

  5. Finally, fry some curry leaves, drizzle them on your fried cauliflower and sprinkle chat masala on top.

Serve hot :)



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