Gobi 65 1 Cauliflower 3 Kinds of Fritters Gobi Manchurian & Popcorn Kripsy Cauliflower

Ingredients

• 1 medium Cauliflower, cut into medium size florets
• 1 medium Cauliflower, cut into small size florets
• Salt to taste
• Water as required
• 1 medium Cauliflower, cut into florets
• 1 medium Cauliflower, cut into small size florets
• 1 tbsp Ginger garlic paste
• Salt to taste
• 2 tbsp Cornstarch
• 1 tbsp Refined flour
• ¼ cup Refined flour
• ½ cup Cornstarch
• Salt to taste
• ⅓ cup Water
• Coated cauliflower
• Fried cauliflower
• Salt to taste
• ½ tsp Black peppercorns, crushed
• ½ tsp dried Oregano, Oregano
• ½ tsp Chilli flakes
• 1-2 tbsp Oil
• 4 no. dry Kashmiri red chillies, chopped
• ¼ tsp small Mustard seeds
• 2-3 sprig Curry leaves
• 4 no. Green chillies (less spicy & roughly chopped)
• 4-5 no. Garlic cloves, sliced
• Fried Cauliflower
• Salt to taste
• ½ tsp Degi red chili powder, Degi Lal Mirch Powder
• A pinch of black peppercorns, crushed
• 2 tsp Lemon juice
• 1-2 tbsp Oil
• 4 no. Garlic cloves, chopped
• 1 inch Ginger (peeled & finely chopped) Ginger
• 2 tbsp Tender Coriander stems with roots, finely chopped
• 4 no. Green chillies (less spicy & chopped)
• 1 tbsp Light soy sauce, soy sauce
• 1 tbsp Red chili sauce sauce
• Little water
• 2 tbsp Tomato ketchup
• ½ tsp Sugar
• ½ tbsp Vinegar
• Fried Cauliflower
• ⅓ cup Spring onion, roughly chopped, green onion
• 3 tbsp fresh Coriander leaves, roughly chopped
• ½ tsp Black peppercorns, crushed
• Oil for frying
• Fried curry leaves
• Lemon wedge

Steps

1. In a bowl, add cauliflower, salt to taste, water as required and leave it aside for a while.
2. Strain the cauliflower and keep it aside for further use.
3. In a bowl, add cauliflower, ginger garlic paste, salt to taste, cornstarch, refined flour and dry coat it well.
4. Keep it aside for further use.
5. In a bowl, add refined flour, cornstarch, salt to taste, water and make a smooth batter.
6. Add coated cauliflower and coat it well.
7. Take a kadai, add oil, once it’s hot, drop coated cauliflower and fry them until golden in colour on medium flames.
8. Transfer it to an absorbent sheet and keep it aside for further use.
9. Add fried cauliflowers into hot oil and fry them on high flames until crispy.
10. Transfer it to a bowl, sprinkle some salt to taste, crushed black peppercorns, oregano, chilli flakes and toss it well.
11. Transfer it to a serving dish and serve hot with mint mayo or tomato ketchup.
12. In a wok, add oil, once it’s hot, add dry kashmiri red chillies, curry leaves and let it splutter well.
13. Add green chillies, garlic and saute it for a minute.
14. Add fried cauliflower, salt to taste, crushed black peppercorns, degi red chili powder and toss it on high flames for a while.
15. Finish it with lemon juice and mix it well.
16. Transfer it to a serving dish, garnish it with fried curry leaves and lemon wedge.
17. Serve hot.
18. In the same wok, add oil, once it’s hot, add garlic, ginger, tender coriander stems with roots, green chillies and saute it on high flames.
19. Add light soy sauce, red chili sauce, little water, tomato ketchup, sugar, vinegar and give it a quick boil.
20. Add fried cauliflower and toss it well.
21. Finish it with spring onion, fresh coriander leaves, crushed black peppercorns and give it a good toss.
22. Transfer it to a serving dish and serve hot with schezwan chutney.