Gobhi 65

“Cauliflower is nothing but cabbage with a college education.”
-Mark Twain

Gobhi is actually cabbage and phulgobi is cauliflower in hindi. Well, Wonder why the dish has a name that doesn't tell anything about the dish.I have no idea why it is called Gobhi 65. If anyone knows, please do be kind to enlighten me as to why 65????However, this is a finger licking dish. So I am pacifying myself saying, "what is there is a name?''...hehe.

Ingredients:-

1 small sized cauliflower cut into medium sized florets.
If you make them too small they will disintegrate in the oil or get burnt and if they are too big, they will not get cooked faster and the batter will turn brown by the time the florets get done.

Batter:-
Mix the below ingredients:-
1 tbl spn of vinegar
5 tbl spn of corn starch/rice flour
3 tbl spns of maida (all purpose flour)/besan
1 tbl spn of red chilli powder (u may add more or less according to ur taste)
Pinch of red food color (optional)
salt to taste

Never mix all of the florets and batter together as the florets tend to break.

Method:-
Heat oil to deep fry.Keep the temperature between medium and high heat.
Once the oil is ready, take one floret, dip it in the batter and fry. Take it out when the batter and cauliflour looks cooked, crisp and bright red colour.
Taste it to see if any changes need to be done in the water (like if salt and chilli power is enough). Also check ig the cauliflower is cooked.
You got your right temperature and batter.
Add the florets dipped in batter. Do not put more and 5-6 at a time as they tend to stick.
Serve hot with ketchup.