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GOBI 65/ CAULIFLOWER PAKODA

RECIPE NAME: CAULIFLOWER PAKODA/ GOBI 65
RECIPE TYPE: STARTER
NO.OF.SERVINGS: 4
MARINATION TIME: 1-2 HRS
PREPARATION TIME: 15-20 MINS

BRIEF RECIPE:

CLEAN AND SOAK CAULIFLOWER-PREPARE THE BATTER-CURRY LEAVES- MARINATE FOR AN HOUR-TAKE OIL IN KADAI- ADD ONE BY ONE-FRY TILL GOLDEN BROWN-SERVE HOT.


INGREDIENTS NEEDED:
  • CAULIFLOWER – 1 LARGE SIZED FLOWER
  • GRAM FLOUR- 1 CUP
  • RICE FLOUR – ½ CUP
  • CORN FLOUR – ¼ CUP
  • MAIDA/ALL PURPOSE FLOUR – ¼ CUP
  • SALT- AS PER TASTE
  • CHILLI POWDER- 2 TBSPN ( ADD MORE IF U WANT IT TO BE SPICY)
  • GARAM MASALA- 1 TBSPN
  • CUMIN POWDER-1 TSPN
  • CORIANDAR POWDER- 1 TSPN
  • GINGER GARLIC PASTE- 1 TBSPN
  • CURRY LEAVES- AS REQUIRED
  • WATER- TO MAKE THE BATTER
METHOD OF PREPARATION:
  1. Clean the cauliflower and add in hot boiling water.Add in salt and 1 teaspoon of turmeric powder to it.
  2. Let it sit for about 15mins.
  3. Meanwhile prepare the batter.
FOR THE BATTER:
  1. In a large bowl add in the gram flour, rice flour, corn flour, maida.
  2. Add in chilli powder, coriander powder, garam masala, cumin powder and salt to it and mix together.
  3. Add in very little amount of water and mix well.
MARINATION PROCESS:
  1.  Add in the cauliflower that is soaked in hot boiling water into the batter.
  2. Mix them gently and see to it that the cauliflower is coated with the batter well.
  3. Add in the curry leaves to it and mix well. Let this mixture sit for about an hour.
FRYING PROCESS:
  • In a kadai take oil for deep frying. Wait till the oil is heated.
  • Now add in the cauliflower one by one into the oil.
  • Don’t  keep stirring  it. Let it fry for 3-5 mins in the oil. Add in some curry leaves to it.
  • Now flip it off and let it fry until crispy.
  • Drain the oil and take it off.
  • Tasty and crispy cauliflower pakoda /gobi 65 is ready to serve.


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