chilli gobi dry fry
Ingredients
- 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.
Instructions
- 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.
- 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.
- Take a vessel and add maida,cornflour,red-chilli paste,soya sauce,ajinomoto,ginger garlic paste,cumin and garam masala powder and add vinegar to it.
- Add water and mix till the batter coats the spoon..
- Add salt,food color and chopped curry leaves and mix
- Keep oil in a kadai and when hot dip florets in batter fry and when light brown take it out.
- Fry all the florets and take out.
- Now again fry the florets for the second time and when it becomes golden brown take out in a tissue.
- Fry some curry leaves in oil and fry and add to gobi.
- Serve hot.
Notes
Frying two times enables the gobi to come out crispy and crunchy.
The batter should be in correct consistency that it coats the spoon.
Adding ajinomoto is optional.
I have added color instead you can add kashmiri red chillies.
This can be served with ketchup or as a side-dish for a main course.
The batter should be in correct consistency that it coats the spoon.
Adding ajinomoto is optional.
I have added color instead you can add kashmiri red chillies.
This can be served with ketchup or as a side-dish for a main course.