Name: Cauliflower 65 / Gobi 65 recipe by Meena Kumar at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 5
Ingredients: Cauliflower - 1 medium size; Turmeric powder - 1/2 tsp; salt - 1 tsp; Cooking oil for deep frying; For the batter:; Maida / All purpose flour - 4 tbsp; Corn flour - 4 tbsp; Rice flour - 1 tbsp; Ginger garlic paste - 2 tsp; Green chili - 1 chopped; Chili garlic paste - 1 - 2 tsp; Curry leaves chopped - few

Ingredients Serving: 5

Cauliflower - 1 medium size
Turmeric powder - 1/2 tsp
salt - 1 tsp
Cooking oil for deep frying
For the batter:
Maida / All purpose flour - 4 tbsp
Corn flour - 4 tbsp
Rice flour - 1 tbsp
Ginger garlic paste - 2 tsp
Green chili - 1 chopped
Chili garlic paste - 1 - 2 tsp
Curry leaves chopped - few

Instructions

Separate the cauliflower into small even sized florets. Wash it well, make sure each floret has no insect or dirt inside.
Heat a large pot of water add salt and turmeric powder to it. Once it comes to a rolling boil add the florets to it give it just a few minutes remove immediately into a wide plate allow it to cool down.
Drain all the excess water and lay it on a paper towel. Meanwhile mix all the ingredients for the batter into a thick paste.
Dip the each floret into the batter and fry in medium hot oil. Fry only 5-6 pieces at a time for even cooking.Allow the outside to become slightly brown then remove onto a paper napkin allow it to cool down completely.
Spread the fried florets on a large plate so by the time the last batch of frying is done the first batch is cooled completely.
Now repeat the frying by putting first batch of cooled down fried florets fry this time to dark brown Remove the cauliflower fritter and serve immediately.

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