GOBI 65

Ingredients

Cauliflower Florets: 20

Kashmiri Chilli Powder: 1tbsp

Garam Masala: ½ tsp

Corn Flour: 1tbsp

Atta/Plain Flour: ¼ cup (I used atta)

Salt: needed

Lemon Juice: 2tbsp

Curd: 1tbsp

Green Chilli: 5

Curry leaves: few

Oil: for deep frying +2tbsp for marinating

Method Of Preparation

Soak cauliflower florets in hot water for few minutes. Drain it before marinating.

In a bowl add Kashmiri chilli powder, garam masala, corn flour, atta, salt, lemon juice, curd, oil and little water to make it a smooth paste.

Add cauliflower florets, slit green chilli and curry leaves to it and mix it well with hand.

Keep this for about 30 minutes to 1 hour.

Heat oil in a pan and deep fry the florets till done.

Serve hot with chappathi/roti.