Gobhi 65

 :

1 medium-sized cauliflower, cut into small florets
250 grams all-purpose flour
70 grams corn flour
15 grams rice flour
15 grams ginger garlic paste
6 grams red chili powder (adjust to taste)
5 grams turmeric powder
6 grams garam masala
15 grams Salt
15 grams soy sauce
15 grams tomato ketchup
15 grams Curd (Dahi)
100 grams Lemon (Neembu)
A handful of curry leaves
Oil for deep frying
Chopped coriander leaves for garnish (optional)

 Instructions:

**1. Prepare the Cauliflower:**

1. Cut the cauliflower into small florets and blanch them in hot water for 5 minutes. Drain and set aside.

**2. Prepare the Batter:**

1. In a large mixing bowl, combine all-purpose flour, corn flour, rice flour, ginger garlic paste, red chili powder, turmeric powder, garam masala, and salt.

2. Add soy sauce, tomato ketchup, Curd (Dahi), and lemon juice to the dry ingredients. Mix well to form a smooth batter.

**3. Coat Cauliflower in Batter:**

1. Add the blanched cauliflower florets to the batter. Ensure that each floret is well-coated with the batter.

**4. Fry the Gobi 65:**

1. Heat oil for deep frying in a pan or kadhai over medium-high heat.

2. Deep fry the cauliflower florets in batches until they turn golden brown and crispy. Drain excess oil on a paper towel.

**5. Tempering:**

1. In a separate pan, heat a tablespoon of oil. Add curry leaves and let them splutter.

2. Add the fried cauliflower florets to the tempering and toss well, ensuring the florets are coated with the tempering.

**6. Garnish and Serve:**

1. Garnish with chopped coriander leaves if desired.

2. Serve Gobi 65 hot as an appetizer or snack, accompanied by your favorite sauce or chutney.

Enjoy the crispy and flavorful Gobi 65! Adjust the spice levels according to your taste preferences.