- To prepare dipping sauce, whisk together the soy sauce, sugar and water in a medium bowl until sugar is dissolved. Add the remaining sauce ingredients and mix well.
- To prepare batter, place all batter ingredients except water in a large bowl. Whisk in water until a smooth batter forms.
- To prepare Gobi 65, heat oil in a large heavy bottomed pot to 350°F. Once the oil is hot, lower the flame to maintain the temperature.
- Place the cauliflower pieces in a large bowl and add batter to fully coat. Gently mix with a spatula or by hand, being careful not to break up the cauliflower.
- Working in batches, carefully drop the battered cauliflower into the hot oil one piece at a time and fry until very crispy and cooked through, turning once or twice. Remove to a paper towel lined tray.
- Once all of the cauliflower is cooked, flash fry the curry leaves, peppers and ginger and for a few seconds. (Use caution as curry leaves the curry leaves will spatter.) Remove from oil when the skin on the peppers is white and blistered.
- Combine the fried cauliflower with the fried curry leaves, peppers and ginger in a large bowl and season generously with chaat masala. Toss lightly to mix and serve with Ginger Soy Dipping Sauce.
Chef’s Note: The Ginger Soy Dipping Sauce makes a good all-purpose dipping sauce.
Recipe created in partnership with Chef Meherwan Irani.
