Gobi 65

Name: Gobi 65
Prep time: 40 minutes
Cook time: 20 minutes
Total time: 1 hour
Yield: 12
Cuisine: Kitchen Cabinet
Ingredients: Ginger Soy Dipping Sauce; ½ cup Kikkoman® Soy Sauce; 2½ tablespoons sugar; 1 tablespoon water; ¼ cup Kikkoman® Seasoned Rice Vinegar; 2 teaspoons Kikkoman® Sesame Oil; 1 teaspoon peeled grated ginger; 1 green onion very finely chopped; 1 Thai chili, sliced; Batter; 250g Maida (all-purpose flour); 50g cornstarch; ¼ cup Kashmiri chili powder; 2 tablespoons ginger garlic paste; 2 tablespoons finely chopped curry leaves; 1 tablespoon kosher salt; 1 tablespoon ground coriander; 1 tablespoon black pepper; 1 teaspoon red chili powder; ½ teaspoon MSG; 2¼ cups water; Gobi; 2 heads cauliflower, cut into small florets; Frying oil; 12 to 15 curry leaves; 3 to 4 serrano peppers, thinly sliced; 1 (3-inch) piece ginger, peeled and cut into small julienne strips; Chaat masala to taste

Yield

Prep Time

40 minutes

Cook Time

20 minutes

Total Time

1 hour

kikkoman products used:

Rice Vinegar No Preservatives Added Non-GMO Toasted Sesame Oil

ingredients

Ginger Soy Dipping Sauce
½ cup Kikkoman® Soy Sauce
2½ tablespoons sugar
1 tablespoon water
¼ cup Kikkoman® Seasoned Rice Vinegar
2 teaspoons Kikkoman® Sesame Oil
1 teaspoon peeled grated ginger
1 green onion very finely chopped
1 Thai chili, sliced

Batter
250g Maida (all-purpose flour)
50g cornstarch
¼ cup Kashmiri chili powder
2 tablespoons ginger garlic paste
2 tablespoons finely chopped curry leaves
1 tablespoon kosher salt
1 tablespoon ground coriander
1 tablespoon black pepper
1 teaspoon red chili powder
½ teaspoon MSG
2¼ cups water

Gobi
2 heads cauliflower, cut into small florets
Frying oil
12 to 15 curry leaves
3 to 4 serrano peppers, thinly sliced
1 (3-inch) piece ginger, peeled and cut into small julienne strips
Chaat masala to taste

directions

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.

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THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE