- submitted by Dahlia on 10-06-2010
(Cauliflower 65, Indo Chinese Cauliflower Bajjis, Gobhi Pakoras)
Cauliflower - 1
Corn Flour - 3 cups
Maida - 1 cup
Turmeric Powder - 1 tsp
Red Chilly Powder - 2 tblsp (You can also add hot sauce instead)
Ajinamoto - 1/2 tsp
Soy Sauce - 2 tsp
Lemon Juice / Vineger - 1/2 tsp
Black Pepper Powder - 1 tsp
Red Food Colour - a pinch
Salt - as needed
1. Mix the corn flour, maida, turmeric, red chilly powder, ajinomoto, pepper powder and salt together.
2. Add the red food colour, lemon juice and soy sauce.
3. Add water gradually to avoid lumps and make a smooth paste.
4. In the meantime, heat oil in a kadai.
5. Drop few cauliflower florets in the batter and toss so that the florets are completely coated with the batter.
6. Gently drop the florets one at a time in the hot oil. Do not overcrowd the pan.
7. The florets sometimes tend to stick to each other in the oil. Seperate the florets using tongs or a spoon with long handle.
8. After about 6-8 minutes, the florets will be golden brown. Remove them and drain excess oil in a paper towel..
9. Garnish with celery leaves or green onions. Serve hot with tomato ketchup, schezwan sauce or any other sauce.
- Gobhi 65 remains crisp for a long time. You can also refrigerate/freeze the leftovers. In that case, just heat it in a 400 degree F oven for 5-10 minutes before serving and they will become crispy again.
- Those who love masala flavour can add a pinch of garam masala while preparing the batter.