Cauliflower / Gobi 65

Ingredients:

Cauliflower	1 medium
Maida	2 tbsp
Oil to deep fry

Ingredients to make Batter

Rice flour	½ cup
Maida (Ap flour)	¼ cup
Red chilli-Coriander powder mix	1 tsp
(Red chilli and coriander powder mix :: 100 : 150 gms)
Turmeric powder	2 pinch
Garam masala powder	¼ tsp
Ginger-garlic paste	½ tsp
Curd	2 tbsp
Curry leaves	few chopped
Orange red food colour	little (optional)
Salt	1 tsp or to taste

Ingredients for Tempering

Oil	1 tbsp
Garlic	2 – 3 cloves (crushed)
Red chilli-Coriander powder mix	¼ tsp
Curry leaves	few

Method:

1. Break the cauliflower into small florets and transfer into a bowl. Boil 2-3 cups of water with half a spoon of salt. Pour this hot water over the cauliflower florets. Keep covered for 10-12 minutes and then drain the water. Wash again with cold water and allow to dry a little bit (can spread over a cloth for 10-15 minutes). Then transfer cauliflower florets into a bowl and sprinkle 2 tbsp of maida. Toss gently to coat the florets and keep aside. 
2. Mix all the ingredients mentioned for the batter. Add water in intervals to make semi thick batter. 
3. Heat sufficient oil in a kadai to medium hot. Pour 1 tbsp of hot oil into the prepared batter and mix well. Dip few cauliflower florets into the batter and drop gently into the hot oil. Fry till light brown colour and remove into a absorbent paper. Repeat with remaining cauliflower. 
4. Once all the cauliflower are fried, cool a little bit and again fry in batches till crisp and golden colour (double frying gives a crispy texture). Once all fried out, keep aside. 
5. Tempering: Heat a fry pan with one tbsp of oil. Lower the flame and add crushed garlic, red chilli-coriander powder mix and curry leaves. Fry for 2 seconds and then add fried cauliflower florets. Sprinkle 2 pinches of salt and toss gently till all the florets are coated well with masala. Switch off the flame. 

Crispy Cauliflower 65 is ready. Serve hot as a snack.