Dry Gobi 65 Recipe

Cooking Directions

• STEP 1.In a bowl, mix together gram flour, rice flour, red chili powder, turmeric powder, ginger-garlic paste, salt, and water to make a thick batter.
• STEP 2.Add the cauliflower florets to the batter and mix well, ensuring that each floret is coated evenly.
• STEP 3.Heat oil in a deep pan or kadai. Once the oil is hot, carefully drop the coated cauliflower florets into the oil and fry until they turn golden brown and crispy.
• STEP 4.Remove the fried cauliflower florets from the oil and place them on a paper towel to drain excess oil.
• STEP 5.Serve the Dry Gobi 65 hot with mint chutney or tomato ketchup. Enjoy!

Cooking Tips

• Make sure the cauliflower florets are dry before coating them in the batter to prevent the batter from becoming watery.
• Adjust the spice level according to your preference by increasing or decreasing the amount of red chili powder.
• For extra crispiness, you can double fry the cauliflower florets. After the first fry, remove them from the oil, let them cool, and then fry them again until they become extra crispy.

Storage and Serving

• Dry Gobi 65 is best served hot and crispy.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, preheat the oven to 350°F (175°C) and place the leftover Dry Gobi 65 on a baking sheet. Bake for 10-15 minutes or until heated through.