chilli gobi dry fry (gobi 65)
Huge craze for Indochinese cuisines are at the peak these days!the trend seems to be successful(hit)mainly because its done in a jiffy and satisfies Indian taste buds.We have picked up some Chinese ingredients and merged with our Indian food!making a subdivision as Indochinese cuisine.Moreover the popularity of this cuisine is because the Chinese ingredients incorporates well with Indian flavors making people run mad behind it.Chilli gobi (gobi 65) is one such recipe simple to make and tastes great !can be had as a side dish for the main coarse or simply as a tea time snack.Frying two times enables the gobi to come out crispy and crunchy! the batter should be of correct consistency to get perfect chilli gobi.
chilli gobi dry fry (gobi65)
Cauliflower – 1 medium size(cut into small florets)
Maida/all purpose flour – 4 tbsp
Corn flour – 5 tbsp
Red chillies – 8-9 no
Cumin powder – 1/2 tbsp
garam masala powder – 1 tbsp
Soya sauce – 2 tbsp
Vinegar – 2 tbsp
Ginger garlic paste – 2tbsp,Salt to taste
Red color(food) powder- 1 tbsp
Ajinomoto – 1/4 tsp(optional)
Some finely chopped curry leaves for batter and some for frying in oil.
1.First soak the red chillies in warm water for half an hour and grind it to a smooth paste by adding little salt to it so that becomes smooth and your red-chilli paste is ready.
2.Boil water in a vessel and add florets of cauliflower to it with two pinches of salt and leave for two minutes and strain it off separately and keep.
3.Take a vessel and add maida,cornflour,redchilli paste,soya sauce,ginger garlic paste,ajinomoto,cumin and garam masala powder and add vinegar to it.
4.Add water and mix till the batter coats the spoon.
5.Add food color,salt and chopped curry leaves and mix
6.Keep oil in a kadai and when hot dip florets in batter fry and when light brown take it out.
7.Fry all the florets and take out.
8.Now again fry the florets for the second time and when it becomes golden brown take out in a tissue.
9.Fry some curry leaves in oil and add to gobi.